Baked Spaghetti And Chicken Chicken Tetrazzini Redux Recipe

Baked Spaghetti And Chicken Chicken Tetrazzini Redux

From rapunzel 14 years ago

This is part of an ongoing project of mine, taking vintage recipes and "redux"-ing to make them more healthy and mostly-vegetarian!

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- 8 each Quorn Naked Chick'n Cutlets
- salt and pepper
- 8 ounces whole wheat spaghetti
- 1/2 pound mushrooms
- 4 tablespoons smart Balance Spread
- 2 tablespoons flour
- 2 cups vegetable broth
- 1 cup fat free half-and-half
- 2 tablespoons white wine
- 3 tablespoons grated Parmesan cheese
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Cook spaghetti as described on package. In place of spaghetti, you may use narrow noodles or small macaroni. Drain. Wash, drain mushrooms. Peel caps. Slice stems fine. Slice caps coarsely. Saute mushrooms 5 minutes in 1 tablespoon Smart Balance. Combine with spaghetti.
Melt remaining 3 tablespoons Smart Balance. Stir in flour smoothly. Stir in 2 cups vegetable broth. Continue to stir and cook until thickened. Remove from heat. Stir in half & half, then add wine a little at a time, stirring slowly.
In the meantime, thaw chick'n breasts slightly and cut into chunks.
Start oven at moderate (375°). Grease 2-quart baking dish.
Combine 1/2 sauce with spaghetti mixture. Pour spaghetti into prepared dish. Make hole in center. Combine remaining sauce with chik'n. Pour chick'n into center of spaghetti. Sprinkle grated cheese over all. Bake about 25 minutes or until top is lightly browned.

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rapunzel 14 years ago
Thanks so much for the comments, would love to hear how you like it! :)
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" It was excellent "
cuzpat ate it and said...
Sound good!
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" It was excellent "
brianna ate it and said...
Let me be the first to say how great this dish sounds. I'll be trying it out very soon. Thanks & 5 forks
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rapunzel Private, FL

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Reviewed by 3 people

Let me be the first to say how great this dish sounds. I'll be trying it out very soon. Thanks & 5 forks

brianna in loved it
Sound good!

cuzpat in Sikeston loved it