Chicken Tetrazzini

Turkey Tetrazzini has always been one of those meals that I reserve for the week after Thanksgiving when I'm trying to use up extra turkey.  The only other time that I make it is when I need to deliver a meal to a family in need.  It's easy to prepare in advance, I can make a lot at one time and I can freeze the leftovers.  The only problem was that is, that it's not a very healthy meal to give to someone.  Loaded with heavy cream and cheeses, my tetrazzini was delicious but certainly not healthy.  
I found a recipe for a reduced fat and calorie version of chicken tetrazzini in my Cook's Illustrated magazine that peaked my interest.  I decided to give this recipe a try and see how it compared to my unhealthy version of turkey tetrazzini.  

Chicken Tetrazzini 
12 ounces boneless, skinless chicken breasts, cut into 3/4” pieces
2 Tablespoons soy sauce
1 slice hearty white bread
7 Tablespoons Parmesan cheese
2 1/4 teaspoons salt
3/4 teaspoons pepper
5 ounces spaghetti, broken in half
2 Tablespoons flour
1 Tablespoon butter
8 ounces mushrooms, sliced
1 onion, chopped fine
1 cup frozen peas
1 cup low sodium chicken broth
2 tablespoons dry sherry
3 ounces cream cheese 

​Combine chicken and soy in ziploc bag.  Refrigerate 30-60 minutes.

​Pulse bread, 2 Tablespoons Parmesan, 1/4 t. salt and 1/4 t. pepper in food processor.

​Heat oven to 400.  Cook pasta in salted water for 1 minute less than al dente directions.  Reserve 1/2 cup pasta water then drain pasta.

​Toast flour in a 12” skillet for about 5 minutes until lightly browned.

​Whisk into reserved pasta water.

​Melt butter in empty skillet and add mushrooms, onion, 1/2 t. salt and 1/2 t pepper.  Cook until browned.

​Stir in peas.

​Add to pasta. 

​Add broth and sherry to skillet.    

​Stir in flour mixture, cream cheese and remaining 5 T. Parmesan.  Bring to a boil, whisking until smooth.

​Add chicken and simmer 1 minute.

​Add to pasta mixture and toss until combined.

​Scrape into an 8” baking dish.

​Top with bread crumb mixture.

(If I were going to take this to another family, I would stop right there, wrap the dish in plastic wrap and deliver it along with baking instructions.)  You could also freeze the casserole at this point.  I wrap the dish in plastic wrap and then foil and I write the baking instructions on the top before I put it in the freezer.  

​Bake 12-14 minutes. 

​The chicken was really moist and tender compared to my version which used meat that was already cooked.  Everyone really liked this chicken tetrazzini. The kids each left a little pile of peas and mushrooms on their plate but they ate LOTS of chicken and pasta.  

I may have to make a couple of Chicken Tetrazzini's to keep in my freezer.  This was really delicious and good enough to have even before Thanksgiving.  
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Ciao!

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