Chicken Tetrazzini

Name: Chicken Tetrazzini
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 1/2 (16-ounce) box spaghetti; 3 whole boneless, skinless chicken breasts; 1 tablespoon olive oil; Salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 cup finely chopped onion; 1 cup finely chopped celery; 1 (8-ounce) container sliced button mushrooms; 3/4 teaspoon salt; 1/2 cup dry sherry; 1/2 cup all-purpose flour; 1 (10 3/4-ounce) can low-sodium chicken broth; 1 (4-ounce) package low-fat cream cheese; 1 1/3 cups grated Parmesan cheese (5 1/2 ounces); 1/2 cup panko bread crumbs

December 9, 2011

Contrary to popular belief, chicken tetrazzini was served at many upscale restaurants throughout the United States in the early 1900s. The dish was inspired and named after the great Italian opera star Luisa Tetrazzini, and it was widely popular. In fact, it was so popular that home cooks everywhere began trying to re-create the famous dish in their homes, and it lost its appeal as a gourmet delicacy in fine dining establishments. Lucky for us at home, we can still enjoy this amazingly good comfort dish with our family and friends, unfettered by any unnecessary pretenses. Typically it is made with heavy creams and lots of butter, but we have found some healthier substitutions, such as low-fat cream cheese, which still provides the decadence and creaminess of the original. The opera isn’t over until the fat lady sings, but this much lighter version of a comfort food favorite will leave you enjoying the music!

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