Chicken Tetrazzini

Directions

• Cut chicken breasts into cubes. Season with salt and pepper.
• In skillet, spray with non-stick cooking spray. Add chicken and brown over medium heat.
• Meanwhile, dice onion, cauliflower, and garlic. Slice mushrooms.
• When chicken is done, remove to a plate and set aside.
• In skillet, add onion and more non-stick cooking spray. Sauté until onion is translucent.
• Meanwhile, begin boiling water for pasta. When water boils, add the pasta and cook until al dente.
• Add garlic, mushrooms, and cauliflower to skillet. Cook over low heat for a few minutes.
• Deglaze the pan to loosen any of the bits of chicken with the white wine.
• Combine corn starch with chicken broth whisking together to make a slurry.
• Add slurry to the skillet, and turn heat to high. Once boiling, turn heat to a simmer.
• Add cream cheese, parmesan cheese, heavy cream and thyme to the skillet. Mix together. Cook for another 2-3 minutes. Then add in chicken.
• Spray a casserole dish with non-stick cooking spray.
• Spread some of the chicken mixture into the casserole dish.
• Add the al dente pasta into the casserole dish.
• Pour the remainder of the chicken mixture making sure all of the pasta has sauce so that it does not burn in the oven.
• Night of instructions
• Preheat oven to 350 degrees.
• Bake covered for 30 minutes until sauce is bubbly.
• Let cool for 5 minutes, and then serve.