Go Back

Dairy-Free Chicken Tetrazzini

Healthy Recipe Ecstasy
I used Cooking Light's Healthier Chicken Tetrazzini as a jumping off point for this recipe.
5 from 6 votes
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Entree
Servings 4

Ingredients
  

  • 2 teaspoons olive oil divided
  • 1 8-ounce package presliced mushrooms
  • 2 cloves garlic minced
  • 2/3 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup frozen peas
  • 1/4 teaspoon freshly ground black pepper plus more as needed
  • 1/4 teaspoon salt plus more as needed
  • 1/4 cup dry white wine
  • 3 tablespoons whole-wheat flour
  • 1 cup fat-free less-sodium chicken broth
  • 1 cup light coconut milk
  • Pinch of smoked paprika
  • 1.5-2 cups cooked whole-wheat spaghetti about 4-6 ounces uncooked pasta
  • 2 cups shredded cooked chicken breast I used a rotisserie chicken
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup whole-wheat bread crumbs

Instructions
 

  • Preheat oven to 350 degrees F.
  • Heat 1 teaspoon oil in a large, deep skillet over medium-high heat. Add the mushrooms and saute until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 2-3 minutes. Add garlic, onion, celery, peas, black pepper, and salt along with the second teaspoon oil, and sauté 5-6 minutes or until the vegetables are tender. Add dry white wine and cook for 1 minute.
  • Gradually add flour to pan; cook 2 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  • Add coconut milk and pinch of smoked paprika, stirring with a whisk until blended. Add pasta and chicken; stir until blended. Taste and adjust seasonings as needed. I added a bit more salt and pepper at this point.
  • Spoon pasta and chicken mixture into a small glass or ceramic baking dish coated with cooking spray. Sprinkle the bread crumbs and coconut flakes evenly over the pasta and chicken mixture.
  • Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. Remove casserole from oven; let stand 15 minutes before serving.