Shiitake And Chicken Tetrazzini

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From the mayo clinic williams-sonoma cookbook. This is a healthier version of tetrazzini which has a nonfat sauce that tastes creamy

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Steps

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Fill a large pot three-quarters full of water and bring to a boil.

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Add the pasta and cook until al dente , about 10 minutes , or according to package directions.

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While the pasta cooks , preheat an oven to 375f coat a 3-qt baking dish with nonstick cooking spray.

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In a large saucepan over medium-high heat , whisk the cornstarch and evaporated milk until blended.

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Add the chicken broth and pepper.

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Bring to a boil , whisking frequently , then reduce heat to low.

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Simmer , whisking frequently , until the sauce has thickened slightly , about 5 minutes.

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Stir in the mushrooms and carrot , partially cover the pan , and simmer until the vegetables are tender , about 5 minutes.

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Stir in the sherry , nutmeg , pepper sauce , and chicken.

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Drain the pasta and put it in the prepared baking dish.

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Add the sauce and toss to combine.

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Sprinkle with the bread crumbs and cheese.

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Bake until the topping is lightly browned and the sauce is bubbling , 25-30 minutes.

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Cool 5 minutes before serving.

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Ingredients

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spaghetti, cornstarch, fat-free evaporated milk, reduced-sodium fat-free chicken broth, ground pepper, shiitake mushrooms, carrot, dry sherry, ground nutmeg, hot pepper sauce, cooked chicken breasts, whole wheat bread crumbs, parmesan cheese