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+ servings

Lighter Chicken Tetrazzini

Servings 4 servings

Ingredients

  • 8 ounces fusilli lunghi or spaghetti
  • 4 tablespoons mild olive oil divided
  • 2 medium leeks cleaned and thinly sliced
  • 1 red pepper de-seeded and finely sliced
  • 1 cup sliced mushrooms
  • 2 tablespoons all purpose flour
  • ½ cup chicken stock
  • 1½ to 2 cups milk
  • ¼ teaspoon pepper
  • 1 cup freshly grated parmesan cheese divided
  • 1 cup finely chopped cooked chicken breast 1 to 2 chicken breasts depending on size
  • ¾ cup slivered almonds

Instructions

  • Preheat the oven to 350°F (170°C).
  • Bring a large pot of water to the boil and add a pinch of salt.
  • Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over medium heat.
  • Sauté the leeks for 2 to 3 minutes.
  • Add the remaining 2 tablespoons of oil to the pan along with the red pepper and mushrooms.
  • Sauté the vegetables for a further 3 or 4 minutes until they have begun to soften.
  • Meanwhile, cook the pasta in the pot of boiling salted water according to package directions.
  • When the vegetables in the frying pan have begun to soften, sprinkle the flour on top and stir though.
  • Cook for a minute or two.
  • Gradually add the chicken stock, stirring and allowing the sauce to thicken after each addition.
  • Gradually add the milk, stirring and allowing the sauce to thicken after each addition. After you have added about 1¼ cups milk, stir in the pepper and all but three tablespoons of the Parmesan cheese. Set the remaining cheese aside.
  • Check the thickness of the sauce. You want a smooth sauce that will cling nicely to the pasta, so if necessary add a bit more milk until this consistency is achieved.
  • Stir the chicken and ½ cup of the slivered almonds into the sauce.
  • When the pasta is cooked, drain it and return to the saucepan.
  • Add the chicken, vegetable and cheese sauce to the pasta and stir gently but thoroughly to coat.
  • Transfer the mixture to lightly greased 13 x 9 inch casserole dish and sprinkle with the remaining almonds and Parmesan cheese.
  • Bake in the oven for 25 to 30 minutes until the top of the casserole is beginning to turn golden brown.
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