Name: Chicken-Vegetable Tetrazzini
Total time: 50 min
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)

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.

Chicken-Vegetable Tetrazzini

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