Description

Experience the delightful flavors of Chicken Tetrazzini. This dish combines creamy sauce, tender chicken, and pasta, making it an excellent choice for a comforting dinner that is simple to prepare and sure to please everyone.

Ingredients

Scale

12 ounces spaghetti, break the noodles in half
3 tablespoons unsalted butter
6 ounces mushrooms, sliced
1 medium onion, chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
3/4 cup low-fat milk
3/4 cup low-fat sour cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt to taste
black pepper to taste
3 cups cooked chicken breast, cubed or shredded
1/3 cup frozen peas
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley for garnish

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Instructions

Preheat the oven to 350°F.
In a large pot, bring salted water to a boil, add the spaghetti, and cook until al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat. Add the mushrooms, onion, and garlic, sautéing until onions are soft and mushrooms are browned (about 5 to 7 minutes).
Sprinkle the flour over the sautéed vegetables and stir for 1 minute. Gradually whisk in chicken broth and milk while stirring to prevent lumps. Let it simmer and thicken for 3 to 4 minutes.
Stir in the sour cream, thyme, oregano, salt, and pepper to the sauce.
In a large bowl, mix the cooked spaghetti, chicken, sautéed vegetable sauce, and frozen peas until combined.
Transfer to a greased 9×13-inch casserole dish and top with mozzarella and Parmesan cheese. Bake for 25 to 30 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

Notes

To save time, use rotisserie chicken for the recipe.
Feel free to add additional vegetables such as bell peppers or spinach for extra nutrients.
This dish can be made ahead and reheated for a quick meal.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg