Tonight Tom needed a good dinner. He worked very hard today on this…his new ’69 Ford F250. He’s very proud of it.
So I thought he deserved a retro 70s pasta dish. You can swap any vegetables you like but try this dish. It’s delicious and really easy to make. Congrats Tom!
CHICKEN TETRAZZINI WITH HAM AND ASPARAGUS
3 oz 99% fat free ham, chopped
2 packages Tofu Shirataki spaghetti
3 cups chicken, cubed
1/4 cup shredded Parmesan cheese
2 cups fat free milk
2 T corn starch
1 8 oz package of sliced mushrooms
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 bunch asparagus, trimmed and cut into 1-inch pieces
olive oil spray
Sauté ham in a bit of olive oil spray in a small skillet over medium-high heat 2 to 3 minutes or until crisp. Set aside and add the chicken and mushrooms to the pan and cook 5 minutes or until chicken is done, adding wine and asparagus in the last minute. Remove chicken, asparagus, and mushrooms and add milk, broth and cornstarch to the skillet and cook for 5 minutes, or until it thickens. Whisk in cheese. Rinse and drain pasta noodles well. Meanwhile, stir together ham, chicken, vegetables, noodles and the sauce in a casserole dish. Season with salt and pepper and bake at 350° for 35 minutes or until bubbly.