Easy Chicken Tetrazzini
pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
4 1/2 ounce can (drained weight) sliced mushrooms, drained
16 ounce jar Alfredo pasta sauce
cup chicken broth or water
tablespoons dry sherry (optional)
teaspoon ground nutmeg
teaspoon ground black pepper
ounces dried spaghetti or linguine
cup grated Parmesan cheese
cup thinly sliced green onions (6)
Toasted French bread slices (optional)
- In a 3-1/2- or 4-quart slow cooker combine chicken and mushrooms. In a medium bowl stir together pasta sauce, broth, sherry (if desired), nutmeg, and pepper. Pour over mixture in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Meanwhile, cook spaghetti according to package directions; drain.
- Stir cheese into chicken mixture. Serve over hot cooked spaghetti. Sprinkle each serving with green onion. If desired, serve with French bread.
Nutrition Facts(Easy Chicken Tetrazzini)
- Per serving:
- 430 kcal cal.,
- 14 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 121 mg chol.,
- 753 mg sodium,
- 32 g carb.,
- 2 g fiber,
- 3 g sugar,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet