Best Chicken Vegetable Tetrazzini Recipes

CHICKEN-VEGETABLE TETRAZZINI

Chicken-Vegetable Tetrazzini image

The classic Tetrazzini is updated with whole wheat spaghetti, edamame and rotisserie chicken. It's a hearty meal ready in less than an hour. Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

7 oz whole wheat or multigrain spaghetti, broken into thirds
1/2 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
1 cup 1-inch diagonal pieces fresh asparagus
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup fat-free half-and-half
2 tablespoons dry sherry or water
2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
1/2 cup chopped orange, yellow or red bell pepper
1/4 cup shredded Parmesan or Asiago cheese (1 oz)

Steps:

Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 0 g

CHICKEN-VEGETABLE TETRAZZINI

Chicken-Vegetable Tetrazzini image

Provided by Kitchen Crew

Categories Pasta

Number Of Ingredients 13

Ingredients

1 lb chicken breast, boneless and skinless cut in 1/2" strips
2 garlic cloves, minced
1 c peas, frozen
1 c mushrooms, quartered
1 Tbsp butter
2 Tbsp flour
2/3 c milk
2 Tbsp milk
2 Tbsp pimento, chopped
2 Tbsp sherry
1/4 tsp salt
1/4 tsp pepper
2 c spaghetti, cooked

Steps:

1. Place chicken and garlic in 2 quart glass measure.
2. Cover with plastic wrap and vent.
3. Microwave at medium-high 4 minutes stirring once.
4. Add peas, cover and microwave at medium-high 4 minutes stirring once.
5. Stir in mushrooms, cover and microwave at medium-high 2 to 3 minutes or just until chicken is done.
6. Drain well.
7. Set aside.
8. Place butter in 2 cup glass measure.
9. Microwave at high 30 seconds or until melted.
10. Add flour, stir well.
11. Gradually add milk, stirring well.
12. Microwave at high 4 minutes or until thick and bubbly, stirring twice.
13. Stir in pimento, dry sherry, salt and pepper. Set aside.
14. Combine chicken and pasta in a large bowl.
15. Spoon sauce over mixture.
16. Toss well.