Ingredients:
- Whole wheat spaghetti
- Sun-dried tomatoes
- Onion
- Garlic
- Mushrooms
- Red wine vinegar
- All-purpose flour
- Reduced sodium chicken broth
- Reduced-fat cream cheese
- Worcestershire sauce
- Smoked paprika
- Salt and pepper
- Cooked, shredded chicken
- Frozen peas and carrots
- Grated Parmesan cheese
- Shredded Provolone cheese
- Whole milk plain Greek yogurt
- Panko breadcrumbs
Instructions:
Prepare the Pasta and Veggies:
- Cook the pasta until just below al dente.
- Sauté the onion and mushrooms until softened.
- Add the garlic and vinegar and cook for 30 seconds.
Make the Sauce:
- Sprinkle flour over the mushrooms and stir.
- Gradually whisk in the chicken broth.
- Bring to a boil and reduce by one-third.
- Remove from heat and stir in the cream cheese, Worcestershire, paprika, salt, and pepper.
Combine the Ingredients:
- Add the sun-dried tomatoes, chicken, vegetables, and cheeses to the sauce.
- Stir in the Greek yogurt.
- Fold in the cooked pasta.
Bake and Brown:
- Transfer the mixture to a baking dish.
- Sprinkle with Panko breadcrumbs.
- Bake for 25 minutes, or until bubbly.
- Broil for 1-2 minutes to brown the topping, if desired.
Tips:
- Use freshly grated cheese for a smoother sauce.
- Cook the pasta slightly under al dente to prevent it from becoming mushy in the oven.
- Add more broth if the mixture is too thick.
- Serve with bread, salad, or air fryer vegetables.
Enjoy this easy and comforting chicken tetrazzini with a touch of umami from the Worcestershire sauce and smoked paprika!/p>
