This recipe is liked by 0 person(s). |
Lean Chicken Tetrazzini
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
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
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.