Low Fiber Chicken Tetrazzini with Mushrooms

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Low Fiber Chicken Tetrazzini with Mushrooms

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Ingredients

6 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
De Cecco Organic Spaghetti - 12 Oz Skinner Spaghetti, Bronze Cut 12 oz
See all

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp salt

For the sauce

3 tbsp unsalted butter
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 medium leeks, white and light-green parts only, thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
10 oz cremini mushrooms, sliced
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup milk
Ingredient note
Plain milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid milk, please tap it and change its rating to Red.
½ tsp dried thyme
¼ tsp salt
½ cup grated parmesan cheese
Ingredient note
Plain grated parmesan cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid grated parmesan cheese, please tap it and change its rating to Red.

For the topping

½ cup plain breadcrumbs
2 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain in a colander and set aside.

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