Low Sodium Chicken Tetrazzini

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
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For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

4 tbsp unsalted butter
2 medium leeks, white and light green parts only, thinly sliced
10 oz cremini mushrooms, sliced
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
1 cup whole milk
½ tsp dried thyme
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup frozen peas
2 tbsp fresh flat-leaf parsley, finely chopped

For the topping

½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ cup plain breadcrumbs
1 tbsp unsalted butter, melted

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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