Easy and Healthy Chicken Tetrazzini
This modified Chicken Tetrazzini recipe is more filling while still making it easy for those watching their waistlines to get their comfort food fix.
Ingredients
1 pound spaghetti
1 tablespoon Canola oil
1 pound ground chicken (minced chicken) - chicken breasts
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 2 cans condensed cream of mushroom soup - reduced-fat
1 cup milk - I used unsweetened flax milk
⅓ cup Parmesan cheese
½ teaspoon garlic powder
½ teaspoon cumin- ¼ teaspoon ground black pepper
¼ cup breadcrumbs - dried
Instructions
- Preheat the oven to 375°F. Spray a 9×13 baking dish with nonstick spray.
- Cook spaghetti according to package directions, then drain and set aside.
- While spaghetti is cooking, add oil to a medium-sized skillet. Turn the burner to medium-high heat and heat oil until it starts to shimmer, then add chicken to the pan and season with salt and pepper. Cook chicken, stirring periodically, until chicken is no longer pink.
- In a large bowl, add the soup, milk, cheese, spices, cooked chicken, and spaghetti. Stir thoroughly to combine. Pour the mixture into your prepared baking dish, then top with the bread crumbs.
- Bake for 15-20 minutes, or until the top is golden. Serve hot. Enjoy!
Notes
To make this recipe gluten-free, substitute gluten-free noodles, eliminate the bread crumbs, and make sure the condensed soup is also free of gluten. And if you’ve got problems digesting dairy, try nutritional yeast instead of parmesan cheese in addition to dairy-free milk and condensed soup.
Nutrition
Calories: 403kcalCarbohydrates: 51gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 59mgSodium: 686mgPotassium: 580mgFiber: 2gSugar: 3gVitamin A: 84IUVitamin C: 0.01mgCalcium: 113mgIron: 2mg
How did this recipe turn out for you?Rate this Recipe !
