Chicken Tetrazzini
This beloved casserole is made healthier by omitting some of the butter and cheese and using whole wheat pasta, too. The results are delicious!
Ingredients:
Oil for coating casserole dish
Salt and pepper to taste
1/2 pound whole wheat pasta or soba noodles
1/2 tablespoon butter
1/2 onion, finely chopped
8 ounces mushrooms, sliced
1 cup shelled English peas
1 tablespoon olive oil
2 1/2 tablespoons flour
1 cup chicken broth
1/4 cup milk or soymilk
1/8 teaspoon ground nutmeg
2 cups chopped cooked boneless, skinless chicken breast
6 tablespoons grated Parmesan cheese, divided
1/4 cup finely chopped chives, divided
Directions:
Preheat oven to 375 degrees. Lightly coat a 2 quart casserole dish with oil; set aside.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain well and transfer to a large bowl.
Meanwhile, heat butter in a large skillet over medium high heat. Add onions, mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in peas and cook 2 minutes more. Transfer to bowl with pasta and set aside.
Heat olive oil in a small saucepan over medium heat. Whisk in flour until smooth then slowly whisk in broth and cook, stirring constantly, until thickened. Stir in milk, nutmeg, salt and pepper and cook 1 minute more. Add milk mixture to bowl with pasta and mushroom mixture along with chicken, 1/4 cup of the cheese and 2 tablespoons of the chives and toss gently to combine. Transfer to prepared dish, sprinkle with remaining 2 tablespoons cheese and 2 tablespoons chives and bake until hot throughout and golden brown on top, about 30 minutes. Serves 6.