Tuesday, September 21, 2010

Portobello Tetrazzini

Adapted from Cooking Light
Portobello Tetrazzini
Makes 2 Servings

8 oz. chicken
4 oz. uncooked spaghetti
Cooking spray
12 oz. sliced Portobello mushrooms, coarsely chopped
3/4 cup condensed reduced fat, reduced sodium cream of mushroom soup
½ cup fat-free milk
3 tbsp sherry
½ tsp salt
¼ tsp pepper
1 tbsp parmesan cheese
Salt and pepper to season
1 tsp olive oil

Cook spaghetti according to package; drain and set aside. Heat a large nonstick skillet coated with cooking spray over high heat. Add 1 tsp olive oil, then cook chicken seasoned with salt and pepper. Remove from heat, then add mushrooms and sauté 4 minutes or until tender. Add soup and next 4 ingredients; reduce heat to medium and simmer 5 minutes or until thickened. Add spaghetti, chicken and parmesan. Stir for 1-2 minutes then serve.

Nutritional Information: 513 calories, 57 carbs, 9 fat grams and 45 protein grams.

Review: Talk about comfort food my friends – loved it. Perfect for a lazy Sunday afternoon (i.e. I would never eat this if I thought for 2 seconds I had to go anywhere else that day!)

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