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Name: Easy Chicken Tetrazzini
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon Margarine; 1/2 cup Onions chopped; 1/2 cup Celery chopped; 1/2 cup Green bell pepper chopped; 1/4 cup Red bell pepper chopped; 8 ounces Canned mushrooms drained, stems and pieces; 3 tablespoons Flour; 1/4 teaspoon Garlic powder; 1/8 teaspoon Black pepper; 1 cup Chicken broth; 12 ounces chicken breast cubed, Cooked; 3 1/2 tablespoons Parmesan cheese grated; 8 ounces Spaghetti broken into thirds and cooked; 1/2 cup milk

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INGREDIENTS

1 tablespoon Margarine
1/2 cup Onions ; chopped
1/2 cup Celery ; chopped
1/2 cup Green bell pepper ; chopped
1/4 cup Red bell pepper ; chopped
8 ounces Canned mushrooms ; drained, stems and pieces
3 tablespoons Flour
1/4 teaspoon Garlic powder
1/8 teaspoon Black pepper
1 cup Chicken broth
12 ounces chicken breast ; cubed, Cooked
3 1/2 tablespoons Parmesan cheese ; grated
8 ounces Spaghetti ; broken into thirds and cooked
1/2 cup milk

Servings

INSTRUCTIONS

Cook spaghetti until al dente; drain and set aside.

Melt margarine in a large skillet over medium-high heat. Add onions, mushrooms, celery, green pepper, and red pepper; cook until tender, stirring, about 5 min. Combine flour, garlic powder, pepper, broth and milk in a small bowl or jar; mix until well blended. Add flour mixture to pan; cook until mixture boils and begins to thicken, stirring constantly, about 10 min.

Add chicken; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and cooked spaghetti; toss gently. Yields about 1-1/4 c. per serving.

Notes: you can substitute fresh mushrooms for the canned. I usually use canned chicken as a convenience, but you could substitute chicken breast that you''ve cooked/cubed yourself. Also, there''s a frozen seasoning blend that includes onions, celery, red and green peppers - often I would use a bag of that in lieu of chopping fresh vegetables.

NOTES

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Easy Chicken Tetrazzini

1 tablespoon Margarine 
1/2 cup Onions chopped
1/2 cup Celery chopped
1/2 cup Green bell pepper chopped
1/4 cup Red bell pepper chopped
8 ounces Canned mushrooms drained,  stems and pieces
3 tablespoons Flour 
1/4 teaspoon Garlic powder 
1/8 teaspoon Black pepper 
1 cup Chicken broth 
12 ounces chicken breast cubed, Cooked
3 1/2 tablespoons Parmesan cheese grated
8 ounces Spaghetti broken into thirds and cooked
1/2 cup milk

Cook spaghetti until al dente; drain and set aside.

Melt margarine in a large skillet over medium-high heat.  Add onions, mushrooms, celery, green pepper, and red pepper; cook until tender, stirring, about 5 min.  Combine flour, garlic powder, pepper, broth and milk in a small bowl or jar; mix until well blended.  Add flour mixture to pan; cook until mixture boils and begins to thicken, stirring constantly, about 10 min.

Add chicken; cook until thoroughly heated, stirring occasionally, about 2 minutes.  Stir in cheese and cooked spaghetti; toss gently.  Yields about 1-1/4 c. per serving.

Notes: you can substitute fresh mushrooms for the canned.  I usually use canned chicken as a convenience, but you could substitute chicken breast that you''ve cooked/cubed yourself.  Also, there''s a frozen seasoning blend that includes onions, celery, red and green peppers - often I would use a bag of that in lieu of chopping fresh vegetables.

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Nutrition

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Serving Size: 1 Serving (399g)
Recipe Makes: 6 Servings

Calories: 281
Calories from Fat: 42 (15%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.1g
Cholesterol 35.7mg		11 %
Sodium 1083mg		37 %
Potassium 435.3mg		11 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 34.5g
Protein 21.7g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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