Chicken Tetrazzini

I was going to make sausage stuffed zucchini tonight for dinner. But when I pulled up the email with my mom’s recipe, I discovered I had to make part of it today and then wait 24 hours to finish it.

Ok, so that plan failed.

Instead, I went with chicken tetrazzini. My mom used to make it all the time when I was little and I loved it. I don’t know what my mom put in it, but what I made, was definitely not the same. My mom’s version is pretty creamy (and therefore probably 10 times the calories than the version I concocted). The Whole Foods version calls for low fat milk and very little butter and parmesan cheese.

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The  dish does have it’s redeeming qualities. It has veggies and whole grains, plus it is very filling. Plus, there will be lots of leftovers. It just needs more flavor. I think cream versus milk might be the answer, but I’m not sure. Guess I’m calling Mom on this one.

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