Chicken Tetrazzini with Broccoli - 4 cups broccoli florets (about 2 bunches) - 12 ounces uncooked spaghetti - 2 tablespoons butter or stick margarine - 3 cups sliced mushrooms (about 8 ounces) - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 garlic cloves, crushed - 1/2 cup all-purpose flour - 3 cups Chicken Stock - 1 cup 2% reduced-fat milk - 3/4 cup (3 ounces) shredded sharp provolone or grated fresh Parmesan cheese - 2 tablespoons dry sherry - 3/4 teaspoon salt - 1/8 teaspoon black pepper - 4 cups chopped cooked chicken Cooking spray 1/4 cup dry breadcrumbs Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat. Drain; set aside. Preheat oven to 450F. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally. Add cheese, sherry, salt, and pepper; stir well. Remove from heat, and stir in chicken. Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers. Sprinkle with breadcrumbs. Bake at 450F for 15 minutes or until golden brown. Yield: 8 servings. CALORIES 422 (26% from fat); FAT 12.3g (sat 5.5g,mono 3.7g,poly 1.8g); IRON 3.9mg; CHOLESTEROL 74mg; CALCIUM 175mg; CARBOHYDRATE 46.2g; SODIUM 604mg; PROTEIN 30.8g; FIBER 3.1g
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