| One-Pot Chicken Tetrazzini |
| Number of Servings |
4-6 |
|
Serving Size |
1 cup |
| Preparation Time |
30 minutes |
|
Cooking Time |
20 minutes |
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| Quantities |
Ingredients |
| 1 | medium onion |
| 1/4 cup | chopped celery |
| 2 tablespoons | water |
| 1 can (10-12 ounces) | cream of chicken soup |
| 2 1/4 cups | chicken broth or bouillon |
| 1 teaspoon | lemon juice |
| 2 cups | cooked chicken, cubed |
| 1/4 pound | spaghetti, uncooked |
| | shredded cheese, optional |
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| Equipment |
Instructions |
- paring knife
- measuring spoons
- measuring cup
- large pan
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- In a large pan, sautŽ onion and celery until tender.
- Add soup, broth, lemon juice and pepper.
- Mix well.
- Add uncooked spaghetti and chicken.
- Bring to a boil.
- Turn heat to low and cook for 15-20 minutes or until spaghetti is done.
- Sprinkle with desired amount of cheese.
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| NOTES: Nutrient analysis is based on 6 servings |
| Nutrition Information |
| Calories |
160 |
| Total Fat |
5g |
| Saturated Fat |
1.5g |
| Protein |
15g |
| Carbohydrates |
11g |
| Fiber |
<1g |
| Sugar |
2g |
| Vitamin A |
80% |
| Vitamin C |
10% |
| Calcium |
2% |
| Iron |
20% |
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