Low Fat Chicken Tetrazzini Recipes

HEALTHY CHICKEN TETRAZZINI RECIPE

Steps:

• Preheat oven to 375 degrees. Grease a 9x9 baking dish with non-stick cooking spray. Bring a large stock pot filled with water to a rolling boil. Add a generous handful of salt. It should taste almost as salty as the sea.
• Heat a large skillet with high sides (about two-three inches), to medium heat. Add one tablespoon of butter. Season chicken tenders generously with salt and pepepr on both sides. Once the butter has melted, add the chicken. Cook until seared on both sides and cooked through, about 2-3 minutes per side. Remove from the pan, cool and cut into bite-sized pieces.
• Add the remaining two tablespoons butter to the pan. Add mushrooms, stir and then cook without touching for 2-3 minutes until brown. Stir with a wooden spoon and cook a little bit more until the other side is brown, about 1-2 minutes. Add onion and 1/2 teaspoon salt. Continue to cook until onion is soft and fragrant, another 2-3 minutes. Add garlic, stir and cook another minute.
• Stir in dry sherry. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Whisk in flour. Cook for one minute. Remove from the heat and slowly whisk in WARM chicken stock, making sure there are no lumps. Slowly whisk in milk, and remaining salt along with freshly cracked black pepper. Return to the heat, bring to a boil and reduce to a simmer. Simmer until thickened, about 5-7 minutes.
• Once the sauce has simmered for a few minutes and has started to thicken, drop the pasta into the boiling water. Cook until just UNDER aldente. It should have a good bite to it. Drain.
• When the sauce has thickened. Season to taste with salt and pepper. Add the pasta, 1 cup of the shredded cheese and chopped chicken. Use tongs to combine everything together. Season to taste again with salt and pepper.
• Transfer to prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake uncovered until hot, bubbly and the cheese has melted, about 20 minutes. Let sit for 2-3 minutes before serving.

LIGHTER CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 F.
• Melt butter in a large stockpot coated with cooking spray over medium high heat.
• Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
• Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
• Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
• Add pasta (precooked) and chicken and stir until blended.
• Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
• Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
• Bake at 350F for 30 minutes or until lightly browned.
• Remove from oven and let stand 15 minutes prior to serving.

HEALTHY CHICKEN TETRAZZINI

Steps:

• Prepare pasta as directed on package, set aside.
• Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
• Dissolve the bullion in the hot water to make broth.
• Stir in soups, broth, peas and shredded carrots and cook until all is heated.
• Transfer above into large casserole dish(es).
• Mix in the chicken and cheddar cheese.
• Sprinkle the parmesan cheese over the top(s).
• Bake in a 350 degree oven for about 15-20 minutes.