Grace
09-08-2000, 01:44 PM
Jeanne,
Below is the first recipe from CL that I ever tried, and it remains probably the most requested recipe that I make from everyone, friends and family alike. Definitely NOT bland, and something I make probably once a week in the winter. When I saw the "new" tetrazzini recipe in this month's issue, I knew right away just by looking at it that it wouldn't compare to the "old" one that is a real favorite. If you really like tetrazzini, I suggest trying this one and forgetting about the most recent one! Hope you like it...
CookWare(tm) from Cooking Light(r)
Chicken Tetrazzini
SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 70
INGREDIENTS FOR 6 SERVINGS:
1 Tblsp. margarine
3 cups presliced fresh mushrooms
1/3 cup minced onion
1/2 cup all purpose flour
2-1/3 cups canned no-salt-added chicken broth
2 cups skim milk
1/4 cup reduced fat cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (2 ounce) jar diced pimiento, drained
1 (7 ounce) package spaghetti, uncooked
2 cups chopped cooked chicken breast (about 3/4 pound boneless skinless)
INSTRUCTIONS:
Melt margarine in a large saucepan over medium heat; add mushrooms and onion,
and suate 7 minutes or until liquid evaporates.
Stir in all purpose flour. Gradually add chicken broth, skim milk, and cream
cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from
heat, stir in 2 Tblsp. Parmesan cheese and next 5 ingredients. Set aside.
Break spaghetti into 4 inch pieces. Cook according to package directions.
Drain well.
Stir spaghettin and chicken into mushtroom mixture. Spoon mixture into a deep
3 quart casserole coated with cooking spray. Sprinkle with remaining 2 Tblsp.
Parmesan cheese.
Cover casserole and bake at 350 degrees for 20 minutes. Bake, uncovered, 10
minutes. Let stand 5 minutes before serving.
Yield: 6 (1-1/3 cup) servings
NUTRITIONAL INFORMATION:
Calories 339 / Fat 7.1 / sodium 417
Below is the first recipe from CL that I ever tried, and it remains probably the most requested recipe that I make from everyone, friends and family alike. Definitely NOT bland, and something I make probably once a week in the winter. When I saw the "new" tetrazzini recipe in this month's issue, I knew right away just by looking at it that it wouldn't compare to the "old" one that is a real favorite. If you really like tetrazzini, I suggest trying this one and forgetting about the most recent one! Hope you like it...
CookWare(tm) from Cooking Light(r)
Chicken Tetrazzini
SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 70
INGREDIENTS FOR 6 SERVINGS:
1 Tblsp. margarine
3 cups presliced fresh mushrooms
1/3 cup minced onion
1/2 cup all purpose flour
2-1/3 cups canned no-salt-added chicken broth
2 cups skim milk
1/4 cup reduced fat cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (2 ounce) jar diced pimiento, drained
1 (7 ounce) package spaghetti, uncooked
2 cups chopped cooked chicken breast (about 3/4 pound boneless skinless)
INSTRUCTIONS:
Melt margarine in a large saucepan over medium heat; add mushrooms and onion,
and suate 7 minutes or until liquid evaporates.
Stir in all purpose flour. Gradually add chicken broth, skim milk, and cream
cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from
heat, stir in 2 Tblsp. Parmesan cheese and next 5 ingredients. Set aside.
Break spaghetti into 4 inch pieces. Cook according to package directions.
Drain well.
Stir spaghettin and chicken into mushtroom mixture. Spoon mixture into a deep
3 quart casserole coated with cooking spray. Sprinkle with remaining 2 Tblsp.
Parmesan cheese.
Cover casserole and bake at 350 degrees for 20 minutes. Bake, uncovered, 10
minutes. Let stand 5 minutes before serving.
Yield: 6 (1-1/3 cup) servings
NUTRITIONAL INFORMATION:
Calories 339 / Fat 7.1 / sodium 417