Chicken Tetrazzini

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  1 breast, bone and skin removed or 172g

• Spaghetti

  Dry pasta, enriched

  3 oz or 85g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  White, stir-fried

  1 cup sliced or 108g

• Cream cheese

  Fat free

  200g

• Nonfat greek yogurt

  Nonfat, plain

  7 oz or 198g

• Parmesan cheese

  Grated

  28g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Macros for whole recipe: Protein 138g/Fat 19g/ Carbs 146g/Fiber 6g/Calories 1326 8 oz cooked chicken breast, chopped 3 oz dry spaghetti noodles (I used Barilla) 1 tablespoon salt 1/2 medium onion, chopped 2 cloves garlic, minced 1 cup sliced button mushrooms 7 oz fat free cream cheese 7 oz non fat plain Greek yogurt Pinch of nutmeg (less than 1/4 of a teaspoon) fresh ground pepper to taste 28 grams grated Parmesan cheese
2. Preheat oven to 400 degrees F. Prepare an oven safe baking dish by spraying it with non stick cooking spray.
3. Place the salt in a large pot of water and bring to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain, reserving 1/4 cup of the pasta water. Set aside.
4. Spray a large skillet with nonstick cooking spray and heat to medium-high. Add onions, garlic, and mushrooms and cook until onions and mushrooms soften.
5. Add cooked chicken to the veggie mixture.
6. Stir in Greek yogurt, cream cheese, nutmeg and fresh ground pepper. Add half of the reserved pasta water to thin out the yogurt (if its still too thick, add a little more pasta water) and stir until the cream cheese has melted.
7. Add noodles to the sauce and stir until combined. Taste and add more pepper or salt if needed. Transfer contents to a oven safe baking dish and top with Parmesan cheese. Bake for 30 minutes or until golden brown on top.