Wednesday, July 8, 2009

Chicken Tetrazzini

Serves: 3-4

6 oz. spaghetti
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1/2 c. cold water
1/4 c. flour
1 (12 oz.) can fat-free evaporated milk
1 t. chicken bouillon granules
1/8 t. pepper
1 c. chopped cooked chicken
2 T. sherry
2 T. grated Parmesan cheese

Cook the spaghetti according to package directions (do not use oil or salt). Drain well. Meanwhile, in a large skillet or saucepan, cook the pepper in small amount of water. Bring to a boil and cook for 3 minutes or until the peppers are tender. Drain well. In a small mixing bowl, stir together the water and flour. Stir into pepper along with the milk, bouillon and pepper. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken and sherry. Pour into a greased 8 x 8 baking dish and sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 10 minutes or until heated through.

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Tips: This was a delicious tetrazzini casserole that cooked up thick and creamy without the extra fat. The original recipe also calls for 1 1/2 cups of sliced fresh mushrooms that are cooked alongside the peppers. My husband won't touch mushrooms so I left those out however I think they would have been very tasty in this dish. You can also use just one type of bell pepper if you prefer. If you don't keep sherry on hand, just purchase a small bottle of cooking sherry which can be found in most grocery stores near the vinegars. Also, check out Marinated Pork Loin and Sherry Chicken for other uses for the sherry.

This recipe did take a bit of prep work but here's how I did it: 1. I poached a small boneless, skinless chicken breast in a small skillet while the spaghetti cooked in a large saucepan. 2. When the chicken was cooked I removed it from the pan, chopped it and cooked the peppers in the same skillet. 3. When the spaghetti was done, I drained it and rinsed it with cold water so it wouldn't stick and left it sitting in the colander. 4. Then I transferred the peppers into the large saucepan and made the sauce in there. I combined all the ingredients in the large saucepan before I poured it in the square pan. I also mixed the water and flour in the measuring cup I used to measure the water in. All of this was in an effort to dirty as few dishes as possible.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

1 comments:

nutmegnanny said...

Your recipe sounds great. Sadly though when I hear the recipe "chicken tetrazzini" it immediately makes me think of a guest I saw on the Maury show...haha.

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