Chicken Tetrazzini

Ingredients

• Spaghetti

  Thin, Whole Wheat - Kroger

  ³⁄₁₆ pkg or 57g

• Broccoli

  Raw

  1 bunch or 608g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Olive oil

  Salad or cooking

  100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Fresh Chicken Breast Tenders

  Uncooked Chicken Products - Tyson Foods

  16 oz or 448g

• Margarine

  Margarine-like vegetable oil spread, 67-70% fat, tub

  2 tbsp or 28g

• Wheat flour

  Whole-grain

  7 tbsp or 53g

• Salt

  Table

  1 tsp or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Milk

  Lowfat, 1/2% Milkfat - Hannaford

  1 Serving or 100g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

Directions

1. Throw a pound of chicken breasts in the crock pot with a little chicken broth and seasoning and you have your cooked chicken for this dish. Use leftover chicken if you desire or even rotisserie chicken will work! You can use frozen broccoli if you’d like you would just skip the first part of the directions for the sauteing the broccoli with the mushrooms. I started with step one first. While I started step two I got all of the ingredients measured out for step three because it happens fast and I like to have everything ready to just poor in.
2. 1. Saute broccoli, mushrooms and garlic in olive oil for roughly 5-8 minutes. Preheat Oven to 400 Degrees.
3. 2. While the veggies are cooking boil water and cook pasta, but drain before it cooks all the way. Set aside.
4. 3. In a large saucepan melt the margarine over medium heat. Add the flour and salt and stir to combine. Cook the margarine and flour mixture for roughly 1 to 2 minutes. Gradually whisk in the chicken broth to the flour mixture. Stirring constantly, gradually bring the mixture up to a boil, keep whisking away!! Probably another 2 minutes This thickens your sauce. Turn down the heat, and then simmer for an addition 2 minutes until the mixture thickens even more. Remove the pan from the heat and stir in the milk and Parmesan until the cheese melts.
5. 4. Spray 2-two quart baking dishes or one large baking dish with cooking spray. Add sauteed veggies to the drained pasta. Pour most of the sauce into the mixture (leaving about 1/2 cup sauce).
6. 5. Sprinkle the mozzarella cheese evenly over the top and pour the remaining sauce around the edges of the dish(es).
7. 6. Cover and bake for 25 minutes. Uncover and cook for another 5 minutes.