Joe made this pasta dish this week, and (after it was prepared), he informed me that I would not like it.
He said it was bland and lacked spices.
Terrific, Dear!
I never had any tetrazzini before, so I didn’t know what to expect.
After his proclamation, I considered going out to eat.
By myself.
At a restaurant with jazz music and dim lights and no children’s menu.
Imagine the peace and quiet of a meal alone! Bliss!
I didn’t go. I stayed home and took my chances with the tetrazzini.
I’m glad I did; it was delicious. The casserole was creamy and cheesy with a noticeable garlic bite.
I loved it, and I happily ate the leftovers for lunch the next day.
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- 1 pound uncooked angel hair pasta or gluten-free pasta
- 2 14.5 oz cans low fat, low sodium chicken broth
- 2 10.75 oz cans low fat, low sodium condensed cream of mushroom soup
- 1 cup low fat sour cream
- 3 ounces Parmesan cheese grated (about 1 cup), divided
- 1 cup skim milk
- 1 cup onion finely chopped
- 4 cloves garlic minced or pressed
- 1 teaspoon black pepper
- 1 can shredded chicken (or 1 pound chicken or turkey meat, diced)
- 16 ounces sliced mushrooms
- 1 cup asparagus spears trimmed and cut into 1-inch pieces
- 1 cup shredded cheddar cheese optional
Ingredients
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- Prepare pasta according to package directions except replace water with chicken broth. Cook until noodles are al dente.
- While the pasta cooks, combine soup, sour cream, half of Parmesan cheese, milk, onion, garlic, and black pepper.
- Add chicken, mushrooms, and asparagus. Mix well.
- Transfer pasta and broth to a 3-quart casserole dish.
- Add soup mixture and toss to coat the pasta evenly.
- Microwave on high for 6 to 8 minutes or until heated through.
- Top with the remaining Parmesan cheese and cheddar if using.
Because I’ve never had tetrazzini before, I had nothing to compare it to. Is this similar to the tetrazzini you’ve had before?
© 2011 – 2018, Tara Ziegmont. All rights reserved.
It sounds wonderful to me!!! I want to make that. Tell Joe thanks!
The original recipe called for green beans, and that seemed like an odd combination. I love asparagus, so that’s what I added for some veggie goodness. 🙂
Ummmm YUM! I’d love to try it but am not sure about the fat content and my stomach combined. Will definitely try something like that though. THanks for posting!
Let me know how you adjust it. 🙂 I’m all for making it healthier.
We love Chicken Tetrazzini and yours looks delicious. I would like to invite you to bring a dish to my Full Plate Thursday. The linky will be open all week end. Thank you for sharing and you have a great day!
Hi, I blog at http://Redo101.blogspot.com and today I made chicken tetrazzini. I took a pic with the leftovers, it was quite a photo op – and somehow the pics got erased and never made it to my blog post. And I wanted to ask if I could use your picture, but now I feel really dumb for asking that so please feel free to say no or not to waste your time answering. But you’re right – it’s yummy, isn’t it?! Thanks, Mary
Don’t feel dumb! It’s an image from Flickr that you can use as long as you attribute it to the source. At the bottom of my post, there is a photo credit that links to the photographer. 🙂