Light Chicken Tetrazzini - cooking recipe

Ingredients
    8 ounces uncooked vermicelli
    1 lb cooked chicken, chopped (your pick--breast, thighs, etc.)
    1/4 teaspoon onion powder
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    2 tablespoons dry sherry
    2 (8 ounce) packages presliced mushrooms
    1 (8 1/2 ounce) can peas
    3/4 cup skim milk
    2/3 cup fat free sour cream
    1/3 cup grated parmesan cheese
    1 (10 3/4 ounce) can reduced-fat cream of chicken soup
    cooking spray
    1/3 cup dry breadcrumbs
    2 tablespoons butter, melted
Preparation
    Preheat oven to 450 degrees.
    Cook pasta (omit salt and fat).
    Drain.
    In a large nonstick skillet, add onion powder, sherry, and mushrooms.
    Cover and cook until mushrooms are tender (about 4 minutes).
    Drain off about half of the liquid.
    In a large bowl, combine peas, milk, sour cream, cheese, and soup.
    Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
    Gently toss to combine.
    Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
    Combine breadcrumbs and butter in a small cup, tossing to combine.
    Sprinkle breadcrumb mixture over pasta mixture.
    Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

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