Chicken Tetrazzini with Almonds

Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

• 1  tablespoon  butter or stick margarine
• 2  cups  presliced mushrooms
• 1/4  cup  chopped shallots
• 1/3  cup  all-purpose flour
• 2  cups  2% reduced-fat milk
• 2  cups  fat-free, less-sodium chicken broth
• 1/3  cup  sherry
• 2  cups  chopped cooked chicken breast (about 1/2 pound)
• 1/2  cup  grated Parmesan cheese
• 4  cups  hot 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  grated Parmesan cheese

Preparation

Preheat oven to 350°.

Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 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 constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese. Bake at 350° for 40 minutes. Let stand 5 minutes.

Nutritional Information

Calories:

380 (29% from fat)

Fat:

12.1g (sat 3.6g,mono 5.1g,poly 2.6g)

Protein:

26.3g

Carbohydrate:

40.9g

Fiber:

3g

Cholesterol:

43mg

Iron:

2.9mg

Sodium:

384mg

Calcium:

259mg