Best 2 Light Chicken Tetrazzini Recipes
Chicken Tetrazzini, a delectable baked pasta dish, captivates taste buds with its harmonious blend of tender chicken, velvety sauce, and al dente pasta. Its origins date back to the early 20th century, with various culinary tales surrounding its creation. This dish has become a classic comfort food, enjoyed by families and food enthusiasts alike.
Our curated collection of Chicken Tetrazzini recipes offers a range of variations to suit diverse preferences. From the traditional recipe that stays true to its classic roots to creative interpretations that incorporate unique ingredients and cooking techniques, there's a Tetrazzini for every palate. Whether you prefer a creamy sauce enriched with mushrooms or a lighter version featuring roasted vegetables, our recipes provide a delightful culinary journey. Discover the perfect Tetrazzini to warm your heart and satisfy your cravings.
LIGHT CHICKEN TETRAZZINI
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.
Provided by Anne G.
Categories Chicken
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- Cook pasta (omit salt and fat).
- Drain.
- In a large nonstick skillet, add onion powder, sherry, and mushrooms.
- Cover and cook until mushrooms are tender (about 4 minutes).
- Drain off about half of the liquid.
- In a large bowl, combine peas, milk, sour cream, cheese, and soup.
- Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
- Gently toss to combine.
- Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
- Combine breadcrumbs and butter in a small cup, tossing to combine.
- Sprinkle breadcrumb mixture over pasta mixture.
- Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
COOKING LIGHT CHICKEN TETRAZZINI
Yield 12
Number Of Ingredients 15
Steps:
- Preparation 1. Preheat oven to 350°. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat. 4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray. 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta. 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes. Note: This recipe was updated for the November, 2012 25th anniversary issue. Barbara Seelig Brown, Cooking Light MARCH 2003
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful cheese, and tender chicken will make a big difference in the taste of your tetrazzini.
- Don't overcook the chicken: Cook the chicken until it is just cooked through, or it will become dry and tough.
- Use a good quality white wine: A dry white wine will add flavor to the sauce without overpowering it.
- Don't boil the sauce: Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for at least 15 minutes, or until it has thickened.
- Use a variety of vegetables: This will add color, flavor, and texture to your tetrazzini.
- Don't skimp on the cheese: Use a good quality cheese that melts well. A combination of Parmesan, Gruyere, and mozzarella is a classic choice.
- Serve immediately: Tetrazzini is best served immediately after it is made. If you need to make it ahead of time, prepare the casserole up to the point of baking. Then, cover it and refrigerate it for up to 2 days. When you're ready to serve, bake the casserole according to the recipe instructions.
Conclusion:
Light chicken tetrazzini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple tips, you can make a tetrazzini that is both flavorful and light. So next time you're looking for a quick and easy dinner idea, give light chicken tetrazzini a try.
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