Chicken and Vegetable Tetrazzini Recipe

Ingredients

• 7 oz uncooked whole wheat or multigrain spaghetti, broken into thirds
• ½ cup frozen shelled edamame (from 10-oz bag)
• 1 cup 1-inch diagonal pieces fresh asparagus
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms (3 oz)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup chicken broth (from 32-oz carton)
• 1 cup fat-free half-and-half
• 2 tablespoons dry sherry or water
• 2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
• ½ cup chopped orange, yellow or red bell pepper
• ¼ cup shredded Parmesan or Asiago cheese

1. Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add mushrooms; cook just until tender. Remove from saucepan with slotted spoon; set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth. Stir in half and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
4. Bake uncovered 20 minutes. Sprinkle with cheese; bake about 10 minutes longer or until bubbly in center.