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Chicken Tetrazzini

Said to have been named for opera singer Luisa Tetrazzini, this is a fast, hearty pasta dish that everyone will love.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

1 tablespoon olive oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
1 pound spaghetti, broken in half
1 package (9 ounces) fresh creamed spinach
1 container (15 ounces) part-skim ricotta cheese
1 cup milk
1/2 cup freshly grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs

Instructions 

Preheat oven to 350°F. Lightly coat 13” x 9” baking dish with cooking spray.

Bring a large pot of water to boil over high heat.

Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring constantly, for 8 to 10 minutes or until lightly browned and thoroughly cooked. Remove from heat when done.

When water comes to a boil, add spaghetti and cook according to package instructions.

Cook spinach according to package instructions. Carefully remove spinach from pouch and transfer to a large bowl. Stir in ricotta, milk, 1/4 cup Parmesan, salt, pepper, and chicken.

When spaghetti is done, drain well. Add to bowl of chicken mixture and stir until evenly combined. Spread mixture in prepared dish.

Combine remaining 1/4 cup Parmesan with bread crumbs in a small bowl. Sprinkle over pasta. Bake for 20 minutes or until sauce is bubbly and crumb topping is lightly browned.

Tips 

Assorted salad greens tossed with Italian dressing and hot garlic bread are great accompaniments for this dish.

 

Variations 

For do-ahead entertaining, prepare dish in advance, cover and refrigerate, and bake just before serving. If chilled, bake dish covered for 30 minutes; then uncover and bake for an additional 25 minutes or until it is thoroughly heated.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      464
    • Calories from Fat 
      26%
    • Total Fat 
      13g
    • Saturated Fat 
      6g
    • Total Carbohydrate 
      54g
    • Protein 
      30g
    • Sugars 
      4g
    • Cholesterol 
      61mg
    • Dietary Fiber 
      2g
    • Sodium 
      643mg
  • DAILY VALUE
    • Vitamin A 
      30%
    • Vitamin C 
      1%
    • Calcium 
      32%
    • Iron 
      15%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3.5
    • Fat 
      1.5
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source