CHICKEN-VEGETABLE TETRAZZINI
The classic Tetrazzini is updated with whole wheat spaghetti, edamame and rotisserie chicken. It's a hearty meal ready in less than an hour. Make it your way with the variation below.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
- Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 0 g
VEGGIE TETRAZZINI
Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken.
Provided by Wish I Could Cook
Categories One Dish Meal
Time 45m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti until al dente and drain.
- While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
- While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
- When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
- Bake for 25 minutes.
- Let cool for 5-10 minutes to set up.
- Enjoy with some garlic bread!
Nutrition Facts : Calories 219, Fat 3.6, SaturatedFat 0.5, Sodium 19.5, Carbohydrate 40.3, Fiber 4.1, Sugar 2.9, Protein 10.6
VEGETABLE TETRAZZINI
A variation on a recipe I found in "1001 Lowfat Vegetarian Recipes" This recipe can be made with as much or as little garlic as you want. The amount listed is the amount I usually use. The original had no garlic, and it didn't taste right to me.
Provided by Angela0322
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
- Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
- Add pasta, parmasan, nutmeg, salt and pepper.
- Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.
VEGETABLE SKILLET TETRAZZINI
Try this meatless takeoff on Tetrazzini-it's a comforting supper for four that can be ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
- Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook mushrooms in butter 4 to 6 minutes, stirring frequently, until light brown. Add broccoli, bell pepper, garlic and water. Cover; cook 3 to 4 minutes, until vegetables are crisp-tender. Remove vegetables from skillet to Dutch oven.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour; cook 2 minutes, stirring to make a smooth paste. Add 1 cup of the half-and-half; stir until smooth. Gradually add remaining 1 1/2 cups half-and-half; heat just to boiling, stirring constantly. Remove from heat; stir in salt and sherry.
- Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.
Nutrition Facts : Calories 680, Carbohydrate 66 g, Cholesterol 100 mg, Fat 6, Fiber 5 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 980 mg, Sugar 11 g, TransFat 1 g
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