This chicken tetrazzini recipe calls for yoghurt in the sauce, rather than cream, making it a healthy alternative to traditional chicken tetratzzini. A delicious casserole with a rich, flavorful sauce. The mozzarella topping enriches the flavor.
Serves 4 to 6
To make turkey tetrazzini, substitute turkey for chicken.
Preheat oven to 375° F (190° C). Cook the spaghetti al dente (firm to bite); rinse and drain. Meanwhile, saute the mushrooms and garlic in 1 tablespoon butter. Add the wine, stir to blend and remove from heat.
In a separate medium-size skillet, melt remaining 2 tablespoons butter and stir in the flour. Cook for a couple of minutes, then add the oregano, marjoram, sage and chicken stock. Stir to blend. Bring to a boil, stirring constantly with a wire whisk; continue cooking until mixture thickens. Remove from heat and add the yogurt. Combine with the mushroom mixture and chicken.
Place the cooked and drained spaghetti in a large greased casserole dish and pour the chicken mixture over it. Sprinkle with mozzarella cheese. Bake for about ½ hour or until cheese melts and is golden.
Modified from the Turkey Tetrazzini Recipe in "The Stoneyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg.
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