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Chicken Tetrazzini Casserole
Nb persons: 6
Yield: 1.5 cups
Preparation time: 25 mins
Total time: 45 mins
Source: CE 1/11 @ 56
| 1/2 lb | whole wheat penne |
| 1 T | olive oil |
| 6 oz | mushrooms, crimini, thinly sliced (about 2 cups) |
| 1/4 cup | finely diced onion |
| 1 medium | carrot, peeled, halved, thinly sliced (1/2 cup) |
| 1/2 t | salt |
| 2 cups | low sodium chicken broth |
| 1/3 cup | low-fat sour cream |
| 3 T | parsley, finely chopped |
| 1 oz | parmesan cheese, finely grated, (about 1/3 cups), divided |
| 2 t | tarragon, finely chopped |
| 1 | lemon, 1/2 t lemon zest |
| 5 oz | chicken breast, roasted, torn into bite-sized pieces (about 1 cup) |
| 3/4 cup | frozen peas, thawed |
| 1/4 cup | almonds, roughly chopped |
Preheat to 400 degrees. Lightly mist 11-cup casserole dish w/cooking spray.
Cook pasta to al dente, rinse under cold water.
Heat oil in dutch oven over high heat. Add mushrooms, onion, and carrot and cook,stirring for 1 minute. Add salt and stir until mushroon is golden brown and carrot is softened, about 4 mins. Add broth, bring to a boil, reduce heat to med and simmer until carrot is tender, about 5 mins. Transfer 1/2 veggies and 3/4 broth and puree in food processor. Add sour cream, parsely, 1/2 parmesan, tarragon, zest and pulse until mixed. Return pureed mixture to skillet and toss w/pasta, peas, and chicken. Transfer to casserole dish and sprinkle rest of parm and almonds on top. Bake until sauce bubbling and top golden brown, about 20-25 mins.
If made ahead, cover with aluminum foil and cook for 15 mins; remove foil and continue cooking until sauce bubbling., about 15 minutes.
Nutritional information per 1.5 cup serving: Calories: 269; Fat: 7 g; Sat: 2 g; Carb: 36 g; Fiber: 5 g; Sugar: 4 g; Prot: 16 g; Na: 226 mg; Chol: 27 mg.
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