Chicken tetrazzini is often served as a high-calorie dish, maybe heavily cheese-laden, made with a cream-of-something soup and/or finished with a decadent, buttery topping. This lightened-up homemade version replaces half of the milk in the sauce with chicken stock and uses just enough aged Parmesan for optimal creaminess and saltiness. A generous helping of broccoli and white meat chicken add vitamins and up the satiety factor. Best of all, the dish comes together as simply as boiling water and melting butter.
For the richest flavor, use a quality aged Parmigiano-Reggiano. Just a little of this powerful cheese adds a big punch to the sauce. Feel free to mix up the vegetables here, adding or subbing cooked greens, carrots or mushrooms.
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