Healthy Chicken Tetrazzini Recipe
User Reviews
3.9
21 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
-
Servings
6 people
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
American
Healthy Chicken Tetrazzini Recipe
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Healthy Chicken Tetrazzini Recipe. I don't think I've seen more beautiful words. Tender chicken, sweet peas, and savory mushrooms all twirled with noodles and smothered with a creamy, cheese-laced sauce. If that's not heaven, I don't know what it.
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Ingredients
- 3 tbsp unsalted butter, divided
- 1 lb chicken tenders
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 2 large garlic cloves, minced
- 1 1/2 tsp salt, divided
- 3/4 cup dry sherry
- 1/3 cup all-purpose flour
- 2 cups warm or hot 2% milk
- 1 1/4 cups warm or hot low-sodium chicken stock or broth
- 1/4 tsp freshly cracked black pepper
- 1 lb whole-wheat linguine
- 1 1/2 cups shredded 2% milk sharp cheddar cheese
Instructions
- 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.
Nutrition Information
Show Details
Serving
1serving
Calories
287kcal
(14%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
76mg
(25%)
Sodium
901mg
(38%)
Potassium
650mg
(19%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
336IU
(7%)
Vitamin C
1mg
(1%)
Calcium
231mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 287kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 901mg | 38% |
| Potassium | 650mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 231mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
21 reviews
Good
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