Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
This chicken tetrazzini recipe uses some low-fat alternatives
for a lighter tetrazzini.
Ingredients:
1 tablespoon olive oil
8 ounces sliced fresh mushrooms
2 tablespoons no-fat dry milk powder
1 1/2 tablespoons cornstarch
2 teaspoons instant chicken broth granules or equivalent base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch nutmeg
2 cups cold water
3 to 4 cups cooked diced chicken
6 ounces medium or broad egg noodles, cooked until just tender
2 tablespoons grated Parmesan cheese
paprika
Directions:
Heat olive oil over medium-low heat in a skillet; add mushrooms and cook until
tender.
In a large saucepan, combine milk powder, cornstarch, chicken broth
granules, salt, pepper, onion powder, and nutmeg with cold water. Place over
medium heat and cook, stirring, until mixture is thickened and bubbly.
Arrange
cooked noodles in a 2-quart shallow baking dish. Spread mushrooms over noodles;
top with chicken. Pour sauce over all then sprinkle with grated Parmesan cheese
and a little paprika.
Bake at 350° for 30 minutes, until bubbly.
