What’s For Dinner?
5:30 Chicken Tetrazzini
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 ingredients / 30 minutes
I generally stay away from recipes that have canned soups or other processed foods. But this recipe for 5:30 Tetrazzini sent in by Margaret Gallagher of Norcross caught my attention because of a noteworthy twist. Gallagher transforms this classic casserole for the new millennium by using whole-wheat spaghetti. It’s a good reminder that even the most traditional dish can be updated with new and more healthful ingredients.
Gallagher explains: “One of my family members is on a high-fiber diet, so I’m always trying to increase the fiber in my meals. That’s why I choose to use whole-wheat pasta. In this recipe, the whole-wheat’s stronger flavor is offset by the other ingredients.”
Over years of making tetrazzini, Gallagher pared her original recipe from about 15 ingredients to its five. She often turns to it when she has leftover holiday turkey or chicken, or more recently, some extra Easter ham. She says that version got rave reviews from her favorite gourmets: her son, her daughter, and her husband. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
6 ounces whole-wheat spaghetti
1 cup frozen peas
1 cup diced cooked chicken, turkey or ham
1 cup shredded sharp cheddar cheese
1 (10 3/4-ounce) can low-sodium or regular cream of mushroom soup
Prepare spaghetti according to package directions, omitting salt.
Meanwhile, in a large bowl, combine peas, meat, cheese and soup. Add drained spaghetti and mix thoroughly. Transfer to prepared baking dish and bake, uncovered, for 10 to 15 minutes, or until heated through.