This isn’t a traditional tetrazzini recipe by any means but I think you’ll enjoy the satisfying combination of flavors with less guilt than a full fat recipe.
Greek Yogurt Chicken Penne Tetrazzini
1 package of whole grain penne, cooked as per directions on the package
Precook the Proteins:
2 slices of thick sliced bacon
2 large chicken breasts, cut into 1″ cubes (seasoned with salt, pepper and oregano)
1/2 yellow onion
1/2 red pepper
1/2 green pepper
1 rib of celery
4 cloves of garlic
1 cup of green peas
For the Sauce:
1 tbsp butter and 1tbsp flour, cooked over low heat to make a light roux
2 cups of chicken stock, warmed
1 cup of fat free Greek yogurt
1/2 cup of finely grated Parmesan cheese
Salt, pepper, pinch of cayenne pepper
Bring a large pot of water to a boil for the pasta. In a large oven safe heavy bottom sauté pan, cook the bacon over low heat until crisp. Remove the bacon from the pan and set aside. Cook the cubes of chicken over medium heat until browned, remove from the pan and set aside. Add the veggies, except for the peas, to the pan and sauté for about five minutes, remove from the pan and set aside.
The pasta water should now be boiling, add a good pinch of salt and cook pasta according to the directions on the box.
If you haven’t made the roux ahead of time, turn the heat to low and whisk together the butter and the flour in the pan until the color darkens slightly. Increase the heat to medium-low and whisk in the chicken stock, the roux and stock should come together and thicken. Continue to whisk, add the yogurt, half the Parmesan cheese and seasoning. Stir in the chicken, sautéed veggies and peas. Add the drained pasta to the sauce and top with crumbled bacon and remaining Parmesan cheese. You can now either broil the pasta to crisp up the cheese or serve as is.