Chicken
Tetrazzini Florentine
½ pound
spaghetti, broken into thirds
6 oz. Package
baby spinach
1 onion, chopped
3 tablespoons
butter
8 oz. Fresh
mushrooms, sliced
3 tablespoons
flour
1 ½ cups
fat-free reduced-sodium chicken broth
2 cups shredded
cooked chicken
10 oz. Tub
Italian Cheese & Herb Cooking crème
6 tablespoons
grated parmesan
1 ½ cups
shredded mozzarella
Preheat oven to
350. Cook spaghetti in large saucepan as directed on package,
omitting salt and adding spinach to the boiling water for the last
minute. Cook and stir onions in butter in large skillet 5 minutes.
Stir in mushrooms; cook and stir 4 minutes until mushrooms release
their liquid. Add flour; cook and stir one minute. Add broth; cook
and stir 4 minutes or until chickened. Drain spaghetti mixture;
return to saucepan. Add mushroom mixture, chicken, cooking crème and
3 tablespoons of parmesan; mix well. Pour into 9x13 baking dish
sprayed with cooking spray. Cover and bake 25 minutes. Top with
mozzarella and remaining parmesan; bake uncovered 8-10 minutes.
