Tetrazzini

Enjoy hearty chicken and spaghetti tetrazzini for dinner – baked using Progresso™ Recipe Starters™ mushroom cooking sauce.

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars

4 Stars 67%

3 Stars

2 Stars

1 Stars 33%

Member Reviews ( 5 )

193d3c4d-7b0b-496f-b461-a8c9f7e2e760

ingredients 8
Prep Time 10 min
Total Time 35 min

Ingredients

6: oz uncooked spaghetti, broken in half

1/2: cup chopped onion (1 medium)

3/4: teaspoon Italian seasoning

1: can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1/2: cup half-and-half

2: cups chopped deli rotisserie chicken or cubed cooked turkey

1/3: cup shredded Parmesan cheese

1/3: cup Progresso® Italian style panko bread crumbs

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2 Cook and drain spaghetti as directed on package; set aside.
3 Meanwhile, in 10-inch skillet, heat 2 tablespoons olive or vegetable oil over medium-high heat until hot. Cook onion in oil 3 to 5 minutes, stirring frequently, until almost tender. Stir in Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4 Stir in cooking sauce and half-and-half; heat to boiling. Carefully stir in chicken and spaghetti. Pour mixture into baking dish. Cover with foil; bake 20 minutes. In small bowl, mix cheese and bread crumbs; sprinkle over pasta mixture. Bake uncovered 10 minutes longer or until bubbly around edges and center is hot.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 1520mg; 1520%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 15%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

bogs_3

report Posted Oct. 17, 2012 7:55 PM

We really liked this recipe. It was a bit salty, so I did pair it with veggies. I added red pepper flakes with the other seasonings to give it a kick. Definately will make again.

Kelly_Whittington

report Posted Oct. 8, 2012 11:55 AM

Dull recipe. No taste. Hoping the Progresso Recipe starters was going to be good, but very bland. And way too much sodium. Probably won't make this again.

lenjasxoxo

report Posted Sep. 25, 2012 1:57 PM

This recipe is great. I have kids that can be picky eaters and they loved this dish and ask for it on a regular basis. My only concern is the fat and sodium content, but we added some asparagus as a side dish to cut down our serving of the tetrazinni. It made for a lovely meal.

Pamela573

report Posted Sep. 9, 2012 10:23 AM

I was actually going to make this recipe until it said to use Progresso Recipe Starters...nothing against Progresso it is just the sodium amounts are outrageous...I thought companies were going to start reducing sodium in new products but until they do I will have to stick with making my own from scratch!

tarable12

report Posted Sep. 5, 2012 1:16 PM

I really liked this recipe. It was very tasty, and quick to throw together. So far, I'm impressed with the Progresso recipe starters. I added red pepper to the onions prior to cooking and used whole wheat spaghetti. With the yummy sauce, no one noticed the change from white to wheat. Definitely a repeat meal!