Chicken Tetrazzini with Almonds

Ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 1/3 cup all-purpose flour
  • Cooking spray
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon salt
  • 1/3 cup sherry
  • 1/8 teaspoon ground nutmeg
  • + 9 more ingredients
    • ½ cup grated Parmesan cheese
    • 1 tablespoon butter or stick margarine
    • 2 cups chopped cooked chicken breast (about 1/2 pound)
    • 2 cups 2% reduced-fat milk
    • ½ teaspoon black pepper
    • 2 cups presliced mushrooms
    • ¼ cup chopped shallots
    • ½ cup slivered almonds, toasted
    • 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)

Preheat oven to 350°. Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese...

View full recipe at My Recipes

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