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–+ servings

Chicken-Vegetable Tetrazzini

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 7 oz uncooked whole wheat or multigrain spaghetti broken into thirds
  • ½ cup frozen shelled edamame from 10-oz bag
  • 1 cup 1-inch diagonal pieces fresh asparagus
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms 3 oz
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chicken broth from 32-oz carton
  • 1 cup fat-free half-and-half
  • 2 tablespoons dry sherry or water
  • 2 cups cubed or shredded deli rotisserie chicken from 2- to 3-lb chicken
  • ½ cup chopped orange yellow or red bell pepper
  • ¼ cup shredded Parmesan or Asiago cheese 1 oz

Instructions

  • Heat oven to 350°F.
  • Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Add mushrooms; cook just until tender.
  • Remove from saucepan with slotted spoon; set aside.
  • Stir flour, salt and pepper into same saucepan.
  • Gradually stir in broth until mixture is smooth.
  • Stir in half-and-half.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined.
  • Spoon into ungreased 2-quart casserole.
  • Bake uncovered 20 minutes.
  • Sprinkle with cheese; bake about 10 minutes longer or until bubbly in center.

Notes & Wine Advice

Quick Variation

Substitute cubed cooked turkey for the chicken and frozen sweet peas for the edamame.
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Course; Casserole / Chicken / One Pot Dinner