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
(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.
Ciao!
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