Chicken Tetrazzini from Healthy Diabetic Recipes

Chicken Tetrazzini Recipe

Recipe Ingredients:

8 oz vermicelli or other thin noodle
2 tsp margarine
8 oz fresh mushrooms, sliced
1/4 cup chopped green onions
1 can fat-free reduced-sodium chicken broth, (14 oz)
1 cup low-fat (1%) milk, divided
2 tbsp dry sherry
1/4 cup all-purpose flour
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp freshly-ground white pepper
2 oz chopped pimiento, drained
4 tbsp grated Parmesan cheese - (2 oz), divided
1/2 cup reduced-fat sour cream
2 cups cooked skinless chicken breasts, cut bite size

Recipe Instructions:

Preheat oven to 350 degrees. Cook noodles according to package directions, omitting salt. Drain; set aside.

Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup milk and sherry to onion mixture.

Pour remaining 1/2 cup milk into small jar with tight-fitting lid; add flour, nutmeg, salt and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 2 tablespoons Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.

Lightly coat 1 1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 30 to 35 minutes until hot. Let cool slightly before serving.

This recipe yields 6 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 338; Calories from fat 16%; Total Fat 6g; Saturated Fat 2g; Protein 23g; Carbohydrates 44g; Cholesterol 40mg; Sodium 343mg; Dietary Fiber 1g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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