Ingredients:
1 medium onion chopped
1 medium onion chopped
4 garlic clove minced
1 pound of mushroom sliced thin
4 chicken breast tenders
¾ of pound of chopped string beans
2-4 piece of dried tomato sliced
Fresh thyme and oregano
¼ of nutmeg
½ cup of white wine
¾ of a cup of whole wheat flour
3 tablespoons of butter or substitute
2 tbs of olive oil
salt and pepper to taste
3 cups of fat free milk
1 cup of chicken stock
1 pound of whole wheat pasta
1 of a cup of parmesan cheese
1/3 of a cup of whole wheat seasoned bread crumbs
Heat over at 425 F
Bring 5 quarts of water to boil. Heat up the oil on medium heat brown the chicken, put it on the side to be cut into small pieces. Keep the pan on the stove at low medium heat add the onions, then once they are transparent add the garlic and mushroom. Once it is tender add the herbs and the wine reduced. Add the chicken broth, string beans, and chicken.
On another sauce pan melt butter in low heat add the flour and whisker, then add milk and nutmeg allow it to reduce and whisk regularly until it thickens.
Drain and mix all the ingredients in a bowl.
To turn into tetrazzini you can mix 1/3 of a cup of whole wheat seasoned bread crumbs and 1 cup of parmesan cheese and mix it. Butter a 9 x13 baking dish, add the pasta mixture cover with bread crumbs and cheese mixture and drizzle with butter, and bake for 20-25 minutes until it is golden brown.
