Chicken-Vegetable Tetrazzini
Chicken-Vegetable Tetrazzini
Ingrediënten
- 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
Instructies
- 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.
