Baked Chicken Tetrazzini

It seems like this time of year we're always scurrying around to get everything done for the holidays. This presents a major problem—lack of time to cook fantabulous meals. So when we do get a night to whip up a Chef Fresco-quality meal we like make something that we can eat again later in the week. This way we can battle some late night holiday mall traffic and not have to worry about what we will do for supper that night. This is a great dish for this time of year - it's all warm, filling and so hearty. You'll want to keep eating it all until there's nothing left, but you have to hold back and save some leftovers! So here it is - an awesome chicken tetrazzini for your busy holiday weeknights. Modified Whole Foods, serves 6-8.

Note: we accidently published the wrong tetrazzini recipe at first - sorry about that! This now reflects what we used for the above post :)

Ingredients

• Cooking spray
  
• 
salt, to taste
• pepper, to taste 

• 1/2 pound whole wheat angel hair pasta 

• 1/2 tablespoon Smart Balance
  
• 
1/2 yellow onion, finely chopped 
1 (8-ounce) package sliced mushrooms 

• 1 cup frozen peas 

• 1 tablespoon olive oil 

• 2 1/2 tablespoons flour 

• 1 cup low-sodium chicken broth 

• 1/4 cup low-fat milk
  
• 
1/8 teaspoon ground nutmeg
  
• 
2 cups torn Rotisserie chicken
  
• 
6 tablespoons grated Parmesan cheese, divided 

• 2 teaspoons dried rosemary
  

Directions

1. Preheat oven to 375°F. Spray a 2-quart casserole dish with cooking spray; set aside. 


2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 5 minutes; drain well and transfer to a large bowl.
   
3. 

Meanwhile, heat butter in a large skillet over medium high heat. Add onions, mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in peas and cook 2 minutes more. Transfer to bowl with pasta and set aside. 


4. Heat oil in a small saucepan over medium heat. Whisk in flour until smooth then slowly whisk in broth and cook, stirring constantly, until thickened. Stir in milk, nutmeg, salt and pepper and cook 1 minute more.
   
5. Add milk mixture to bowl with pasta and mushroom mixture along with chicken and ¼ cup of the cheese and toss gently to combine.
   
6. Transfer to prepared dish, sprinkle with remaining 2 tablespoons cheese and rosemary and bake until hot throughout and golden brown on top, about 30 minutes.