Chicken Tetrazzini

Adapted from For the Love of Cooking

Chicken Tetrazzini

Makes 4 Servings

7 oz spaghetti noodles, cooked per instructions
16 oz. chicken, cooked in salt and diced
1 tsp olive oil
8 oz button mushrooms, sliced
2 tsp minced garlic
1 12 oz can of low fat evaporated milk
3 tbsp reduced fat parmesan cheese, shredded
1/4 tsp nutmeg
Sea salt and freshly cracked pepper, to taste
3 tsp cornstarch
1 tbsp dried parsley
4 tbsp Italian flavored panko crumbs

Prepare noodles per instructions. Preheat oven to 350 degrees. Coat a baking dish with cooking spray. Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3-4 minutes; add minced garlic and sauté, stirring frequently, for 1-2 minutes. Remove mushroom mixture to a bowl and return skillet to stove. Add all but 1/4 cup of milk to the skillet along with the cheese and nutmeg, cook, stirring constantly, until sauce gently boils. Mix remaining 1/4 cup of evaporated milk with cornstarch and mix thoroughly, then add to the sauce, mix well and remove from heat. Season mixture with sea salt and pepper. Add noodles, chicken, parsley and mushroom mixture to sauce and mix well. Pour mixture into baking dish. Sprinkle top with panko crumbs. Bake uncovered for 15 minutes.

Nutritional Information: 456 calories, 53 carbs, 6 fat grams and 45 protein grams.

Review: Wow! We thought it was totally restaurant quality! We didn’t even get to eat it “fresh” – we refrigerated it and heated it up and it still had so much flavor. Almost like an alfredo sauce without all of the fat/calories! There is nothing I would do different next time – the portion sizes were very generous and it was super filling. This would be a good one to bring in for lunch too, and the bread crumbs make it look so fancy and sinful – love! P.S. Pam included peas and a shallot if you're interested!