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Chicken-Vegetable Tetrazzini
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Prep Time:
20 minutes
Total Time:
50 minutes
Upgrade Tetrazzini with whole wheat spaghetti, edamame, and rotisserie chicken for a quick and satisfying meal. Customize with the variation provided.
Ingredients:
  • 7 oz whole wheat or multigrain spaghetti, broken into thirds
  • 1/2 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
  • 1 cup 1-inch diagonal pieces fresh asparagus
  • 2 tablespoons butter or margarine
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup fat-free half-and-half
  • 2 tablespoons dry sherry or water
  • 2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
  • 1/2 cup chopped orange, yellow or red bell pepper
  • 1/4 cup shredded Parmesan or Asiago cheese (1 oz)
Instructions:
  • Preheat your oven to 350°F. Cook the spaghetti according to package instructions, and toss in edamame and asparagus for the last 3 minutes; then, drain well.
  • In a 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter until tender; then remove and set aside. Stir in flour, salt, and pepper. Gradually add broth, and then stir in half-and-half. Bring to a boil, stirring continuously, and let it boil for 1 minute.
  • Combine mushrooms, spaghetti, vegetables, sherry, chicken, and bell pepper with the sauce, stirring until well mixed. Transfer the mixture to an ungreased 2-quart casserole dish.
  • Bake uncovered for 20 minutes. Sprinkle cheese on top and bake for an additional 10 minutes until bubbling in the center.

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