Balanced Chicken Tetrazzini

Who doesn’t love a one-dish casserole that’s a full meal? So easy to put together last minute with a precooked chicken too! 

This cheese sauce is rich and always a crowd favorite. Nobody knows it’s loaded with protein. Remember, serving sizes are just suggestions, so always go by your individual hunger and fullness cues.  

INGREDIENTS

2 chicken breasts (about 1 1/2 cups), can use rotisserie 

2 - 8 oz pkgs chickpea, red lentil, or lupini pasta

1 - 8 oz pkg sliced mushrooms 

2 T coconut aminos

1 c unsw almond milk (cashew or coconut works too)

1-16 oz low fat cottage cheese

1 tsp cornstarch 

1/2 tsp pepper

1 - 2 tsp salt 

1/2 tsp parsley

1/2 tsp garlic powder

1/2 c grated parmesan cheese 

1 cup mozzarella or Italian blend cheese, shredded

STEPS

1)Preheat oven to 350°. If chicken is raw place chicken in a large stock pot and cover with water. Cook over high heat and bring to a boil, once boiling cover and turn to low heat and cook 15 minutes or until cooked through. 

2)While chicken is cooking, in a large skillet over medium heat. Add mushrooms and aminos. Stir occasionally and cook 10-15 minutes. Turn off heat. Set aside. 

3)once chicken is cooked, remove the chicken and shred or diced to desired size. Set aside. 

4)Add pasta to hot water and turn the heat to high. Follow the cooking instructions on the pasta box and drain when cooked. 

5)While pasta is cooking, make the cheese sauce by adding milk, cottage cheese, cornstarch, seasonings, and Parmesan to the blender and blend until smooth. 

6)Now in the large stock pot, add the pasta, chicken, mushrooms, and cheese sauce. Stir to combine and pour into a sprayed 9 x 13 glass baking dish, and add the 1 cup of  mozzarella cheese to the top

7)Bake uncovered at 350° for 20-25 minutes. Makes 7 - 2 cup servings 

Per 2 cup serving

439cal/10fat/44carb/7fiber/48pro

🍑Nourishment Breakdown

PROTEIN some in pasta, chicken, and sauce

FAT cheese

FIBER mushrooms, some in pasta

CARB/STARCH pasta 

xx, Meredith 🧡🍑