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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 ounces - spinach fettucine
  • 2 teaspoons - olive oil
  • 1 - red bell pepper, diced
  • 1/2 pounds - mushrooms, thinly sliced
  • 10 ounces - skinless, boneless chicken breasts, cut into 1/2-inch thick strips
  • 3 tablespoons - dry sherry
  • 3 tablespoons - flour
  • 2 cups - low-fat milk
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - dried sage
  • 1/4 teaspoons - freshly ground black pepper
  • 1/4 cups - grated parmesan cheese
  • 2 tablespoons - sliced almonds
  • Directions:

    Heat a large pot of water to boiling, and cook the fettuccine until just tender. Drain well. Transfer to a large bowl. Meanwhile, preheat the oven to 425. Spray an 11x7-inch baking dish with non-stick cooking spray.

    In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and cook, stirring frequently, until almost tender, about 5 minutes. Stir in the mushrooms and cook until the mushrooms are tender, about 5 minutes. Add the chicken and cook, stirring frequently, until the chicken is lightly browned, about 3 minutes.

    Add the sherry and cook until the liquid has almost evaporated, about 2 minutes. Stir in the flour until well combined. Gradually add the milk. Cook, stirring frequently, until the mixture is slightly thickened and the chicken is cooked through, about 2 minutes longer. Stir in the salt, sage, black pepper, and 2 tablespoons of the Parmesan. Add the chicken mixture to the fettuccine and toss well to combine.

    Spoon the pasta mixture into the prepared baking dish, sprinkle the almonds and remaining 2 tablespoons Parmesan on top, and bake for 15 minutes, or until the top is lightly crisped.

    Brief Description

    Classic baked dish with a light mushroom cream sauce and browned chicken strips.

    Main Ingredient:

    pasta, chicken

    Category:  Pasta

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min


    Great Taste Low Fat Pasta Cookbook, 1995

    Posted By:


    Posted On:

    March 1, 2012

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