Reduced-Fat Chicken Tetrazzini

Name: Reduced-Fat Chicken Tetrazzini
Yield: Serves 6
Ingredients: 12 ounces, boneless, skinless chicken breasts, trimmed of all visible fat and cut into 3/4-inch pieces; 2 tablespoons, soy sauce; 1 slice, hearty white sandwich bread, torn into quarters; 7 tablespoons, grated Parmesan cheese; 2 1/4 teaspoons, salt; 3/4 teaspoon, pepper; 5 ounces, spaghetti, broken in half; 2 tablespoons, all-purpose flour; 1 tablespoon, unsalted butter; 8 ounces, white or cremini mushrooms, trimmed and sliced thin; 1 , onion, chopped fine; 1 cup, frozen peas; 1 cup, low-sodium chicken broth; 2 tablespoons, dry sherry; 3 ounces Neufchâtel, cream cheese

Main Courses
Pasta
Chicken
Light

Appears in Cook's Country October/November 2011

Cheese, butter, heavy cream...This hundred-year-old recipe cried out for an overhaul that actually tasted good.

SERVES 6

TIME 1¾ hours

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