Chicken Tetrazzini
Ingredients
- 1¼ lb boneless, skinless chicken breasts
- 8 oz whole-grain angel hair pasta
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil
- 1 (8-oz) pkg frozen green peas, thawed
- ¼ cup butter
- 3 Tbsp whole wheat flour
- 3 cups 1% milk
- ⅔ cup freshly grated Parmesan cheese, divided
- ½ tsp salt
- ½ tsp pepper
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F. Bake chicken in a lightly greased baking dish 25 to 30 minutes or until done; cool slightly, and shred.
- Meanwhile, cook pasta according to package directions.
- Sauté mushrooms in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Combine chicken, pasta, mushrooms, and peas in a bowl.
- Melt butter in a saucepan over medium heat; stir in flour. Cook 2 minutes or until bubbly; add milk, and cook, stirring constantly, 5 minutes or until thickened.
- Stir in ⅓ cup cheese, salt, and pepper; toss with pasta mixture.
- Spoon into a greased 13-x 9-inch baking dish; top with nuts and ⅓ cup cheese.
- Bake 20 minutes or until bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
497
|
497
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 37 | 37 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 501 | 501 |
Low Calorie Meal Plan
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