Chicken Tetrazzini
Ingredients
- 8 ounces angel hair pasta or gluten-free pasta, broken in half
- 2 14.5 oz cans chicken broth low sodium, fat free
- 2 10.75 oz cans condensed cream of mushroom soup low fat, low sodium
- 1 cups sour cream low fat
- 1 cup Parmesan cheese grated, divided
- 1 cup milk low fat or non-fat
- 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, shredded or diced)
- 16 ounces mushrooms sliced
- 1 cup asparagus spears trimmed and cut into 1-inch pieces
- 1 cup cheddar cheese
Instructions
- 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, then return to the microwave for a minute or two, just enough to melt the cheese.
Nutrition
Calories: 419kcal | Carbohydrates: 40g | Protein: 21g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 429mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 795IU | Vitamin C: 6mg | Calcium: 446mg | Iron: 2mg
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