Chicken Tetrazzini Casserole

Yield: 6 servings


Ingredients:

Olive oil cooking spray

½ lb Whole wheat pasta (penne)

1T Olive oil

6oz Cremini mushrooms, sliced

¼ c Onion, finely diced

1ea Carrot, medium, peeled, halved lengthwise, and thinly sliced

½ tsp. Sea salt

2c Chicken broth, low fat, low sodium

1/3c Sour cream, low fat

3T Parsley, freshly chopped

1oz Parmigiano-Reggiano cheese, finely grated

2tsp. Tarragon, finely chopped

½ tsp. Lemon zest, finely grated

1T Lemon juice, fresh

5oz Chicken breast, roasted, pulled into bite sized pieces

¾ c Peas, frozen and thawed

¾ c Almonds, roughly chopped

Method of Preparation:

1. Preheat oven to 400 degrees F. Lightly coat casserole dish with cooking spray.

2. Cook pasta until al dente, drain and cool under cold water, set aside.

3. In a medium sized skillet, heat olive oil and add mushrooms, onion, and carrot and cook about 1 minute. Add salt and cook until carrots have softened and mushrooms are golden brown.

4. Add chicken broth, bring to a boil, reduce to a simmer about 5 minutes. Transfer three quarters of vegetables and broth to a blender and puree until smooth. Add sour cream, parsley, half of cheese, tarragon, lemon zest, and juice, puree until well blended.

5. Return mixture to skillet and mix with pasta, chicken, and peas. Transfer to casserole dish and sprinkle rest of cheese and almonds on top. Bake until sauce is bubbling and top is golden brown, about 25 minutes.

Calories: 269 (1 ½ cup serving)