A year or so ago Tall & Handsome and I discovered a little cafe we really enjoyed getting take out from. Our favorites were the Spinach Salad and Chicken Tetrazzini. Since the location of the cafe is a little out of the way we don’t get there often so I set about creating replacement dishes I could prepare at home.
My first creation was Spinach Salad with Honey – Raspberry Poppy Dressing. Spinach is like my super food and this salad is like a party in your mouth. We decided we like this salad probably better because we can prepare it at home and the added craisins and dried cherries combined with the raspberry dressing is insanely delicious.
But, Chicken Tetrazzini was still missing from our life.
I decided to take that one on as my next project. I realized the dish could be a little calorie and fat laden – most recipes call for a considerable amount of butter and heavy cream. My goal was to develop a somewhat healthier version with the tetrazzini flavor. So after considerable research and scouring through untold numbers of traditional, wannbe tetrazzini and reduced recipes I cooked up a recipe last night that is proving to be a success.
This recipe will make two medium sized casseroles – one for now and one to share or freeze – or one large and one small. From example, last might I made a 13 x 9 casserole and then sent an 8 x 8 or 9 x 9 casserole over to my parents. Daddy called this morning and said it was fantastic, asked me the name again, and said they all ate it, including my sometimes picky younger sister. He also said there was some leftover.
Serve with a salad and if desired, warm bread.
Chicken Tetrazzini – On the Lite Side
1 tablespoon butter
1 cup onion, finely chopped
4 cloves fresh garlic, finely chopped
3/4 teaspoon black pepper
1/4 teaspoon kosher salt
8 oz. sliced mushrooms
1 cup sherry
2/3 cup all purpose four (or 3 oz. if measuring)
3 – 14.5 oz. cans low sodium chicken broth
2 1/2 cups grated fresh Parmesan cheese
4 oz. reduced fat cream cheese (1/3 less fat), cubed
1/2 teaspoon freshly grated nutmeg
1 pound angel hair pasta, cooked
3 cups rotisserie chicken, chopped
1 cup frozen peas
1 slice white bread
1/2 cup Parmesan cheese
1. Preheat oven to 350 degrees.
2. Melt the butter in a large stockpot over medium high heat. Add the onion, garlic, mushrooms, pepper and salt. Sautee until mushrooms begin to turn tender – for 4 minutes.
3. Add 1/2 cup sherry and cook for 1 minute.
4. Next stir in the flour. Your mixture may become too dry. If it does, then slowly add the other 1/2 cup of sherry and cook and stir with a whisk for about 3 minutes until mixture becomes thickened. (I did use the whole cup of sherry – it produces a great taste. Almost use real sherry not cooking sherry because it is high in salt and sodium.)
5. Gradually whisk in the three cans of low sodium chicken broth. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently.
6. Next, add the 2 1/2 cups grated Parmesan cheese, the low fat cream cheese and stir until melted. Add the freshly grated nutmeg.
7. Stir in the chicken and frozen peas. Mix well.
8. Toss in the angel air pasta and make sure the mixture in evenly mixed.
9. Pulse the bread slice in a mini food processor to make small bread crumbs – about 10 or 12 pulses. Add 1/2 cup freshly grated Parmesan cheese to the bread crumbs and mix well.
10. Pour the tetrazzini into two medium casserole dishes that have been sprayed with cooking spray; or into one 13 x 9 dish and one 8 x 8 or 9 x 9 dish that has been prepared with cooking spray.
11. Sprinkle the top of the casseroles with the bread crumb/cheese mixture.
12. Bake for 30 minutes and then allow to rest for 10 minutes.
© 2014 Beverly Hicks Burch All Rights Reserved.