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Chicken Tetrazzini
Ingredients
  • 16 ounces whole wheat spaghetti or similar long, thin noodles
  • ⅓ cup sun-dried tomatoes* chopped
  • 3 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 16 ounces sliced mushrooms I prefer baby bellas
  • 1 teaspoon red wine, white wine, or champagne vinegar
  • ¼ cup all-purpose flour
  • 3 to 4 cups reduced sodium chicken broth
  • 4 ounces reduced-fat cream cheese (Neufchatel), cut into pieces
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 10 ounces frozen peas and carrots or frozen mixed vegetables
  • ⅔ cup freshly grated Parmesan cheese
  • ⅔ cup shredded Provolone cheese or mozzarella or Monterey Jack cheese
  • 1 cup whole milk plain Greek yogurt
  • ½ cup Panko breadcrumbs
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