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Lean Chicken Tetrazzini
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| 3 | boneless, skinless chicken breasts |
| 8 oz | sliced fresh mushrooms |
| 2 T | olive oil |
| 2 (10oz) cans | low fat cream of celery soup |
| 1/2 C | sherry |
| 3/4 C | fresh parsley, chopped or 2 T dried |
| 8 oz | fresh pasta |
| 2 T | Parmesan cheese |
| 2 T | unseasoned breadcrumbs |
Cut chicken into bite size pieces, set aside
Heat oil in skillet, sauté mushrooms until lightly browner
Add chicken, cook until done
Stir in soup, sherry, parsley, milk and mushrooms
Bring to simmer, heat thoroughly
Heat oven to 350, lightly coat 2 qt casserole dish with Pam, set aside
Boil pasta until done, don't overcook
Drain, arrange pasta in casserole dish, pour chicken mixture on top, stirring sauce into pasta
Sprinkle top with cheese and breadcrumbs
Bake for 20-25 minutes
Makes 10 servings, 225 calories per serving
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