Chicken tetrazzini w/ almonds

[Libearty7]

I am looking for the Chicken tetrazzini with almonds recipe from 2000, sept 113. My friend moved and never gave me her recipe. My family adores it. If anyone can help I thank you!!

[SQ]

Found the recipe for you! Please excuse any typos.

Chicken Tetrazzini

Sauce:
2T. olive oil
3/4 c. diced carrot
1/3 c. diced onion
2T. all-purpose flour
2c. 1% milk
1 (16-oz) can fat-free, less-sodium chicken broth
2c. sliced mushrooms
1/4 c. dry sherry
1/2 t. salt
1/2 t. black pepper

Remaining Ingredients:
Cooking spray
6 (4-oz) skinned, boned chicken breast halves
6c. hot cooked spaghetti (about 12 oz. uncooked pasta)
1/4 c. chopped fresh parsley
1/2 c. dry breadcrumbs
1/3 c. grated parmesan cheese

To prepare sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion, saute 10 mins. or 'til soft. Add flour; cook 1 min. Combine carrot mixture, milk and broth in blender; process 'til smooth. Return mixture to pan and add mushrooms, sherry, salt and pepper. Cook until reduced to 3 1/2 cups (about 30 mins), stirring occasionally.

Preheat oven to 350 deg.

Place a large nonstick skillet coated w/cooking spray over med-high heat. Add the chicken; cook 5 mins on each side or until done. Cut chicken into thin slices; keep warm.

Combine 2 c. sauce, the spaghetti and chopped parsley in a large bowl. Spoon into a 13x9-inch baking dish coated w/cooking spray. Arrange chicken on top of spaghetti mixture; spoon remaining sauce over chicken. Sprinkle w/breadcrumbs and cheeese. Bake at 350-deg for 15 mins or until top is lightly brownoed.

Yield 8 servings
Calories: 373 (18% fm fat); fat 7.3g (sat 2g; mono 3.5g; poly 1g); protein 30.8g; carb 43.9g; fiber 2g; chol 54mg; iron 3.3mg; sodium 477mg; calc 161mg

[SQ]

BTW, just noticed there are no almonds in the tetrazzini recipe, but it is the one from Sept. 2000, p. 113. Do you think the almonds were your friends addition?