CHICKEN TETRAZZINI WITH ALMONDS

Chicken Tetrazzini With Almonds image

Provided by LaJuneBug

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon butter or 1 tablespoon margarine
2 cups mushrooms, presliced
1/4 cup shallot
1/3 cup all-purpose flour
2 cups 2% low-fat milk
2 cups reduced-sodium fat-free chicken broth
1/3 cup sherry wine
2 cups chicken, chopped and cooked (about 1/2 lb)
1/2 cup parmesan cheese, grated
4 cups cooked spaghetti (about 8 ounces uncooked pasta)
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
cooking spray
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 350°F.
Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.

Nutrition Facts : Calories 391.3, Fat 12, SaturatedFat 4.5, Cholesterol 20.4, Sodium 303.3, Carbohydrate 43.9, Fiber 3.2, Sugar 6.1, Protein 15.6