Page 244 - 28_Days_of_Clean_Eating.sanet.cd

Chicken and Broccoli

Tetrazzini

This traditional favorite is usually loaded with fat, calories, and
processed foods, but it’s been revised for this clean eating version.
Even better, it mostly uses ingredients you’ve already got on hand.
Pick up a rotisserie natural chicken at the grocery store to make
prep time super fast.

Cooking Tip: Be sure the broccoli is completely thawed before
cooking to prevent it from watering out during baking.

3 tablespoons avocado oil, 1 cup milk
plus additional for greasing 1 cup freshly grated
1 (12-ounce) package 100% Parmesan cheese
whole-wheat spaghetti ½ teaspoon salt
1 (8-ounce) package sliced ½ teaspoon freshly ground
fresh mushrooms black pepper
¼ cup 100% whole-wheat 1 (16-ounce) package frozen
pastry flour broccoli florets, thawed
1 (14.5-ounce) can reduced- 2 cups shredded cooked chicken
sodium chicken broth 1 cup sliced almonds

1. Preheat the oven to 400°F.
2. Coat a 13-by-9-inch baking dish with avocado oil.
3. Cook the pasta according to the package directions. Drain, and
keep warm.
4. Heat 1 tablespoon of oil in a large nonstick skillet over medium
heat. Add the mushrooms and cook 8 minutes or until browned
and tender. Remove the mushrooms from the pan, and keep warm.
5. Heat the remaining 2 tablespoons of oil in the skillet. Whisk in
the flour. Cook for 1 minute or until bubbling. Add the chicken
broth. Bring to a boil and cook for 5 minutes or until thickened.
6. Stir in the milk, ⁄ 2 cup of cheese, salt, and pepper. Cook for 1
1
more minute or until the cheese is melted.

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Meat and Poultry Dinners 243