Facts and Figures
|
| Servings |
6 |
| Preparation Time |
|
| Cooking Time |
30 minutes |
| Key Nutritional Value |
Calories 300Cal
Phosphorus 345mg
Potassium 230mg
Protein 18g
Sodium 500mg
|
Ingredients
|
| frying chicken |
1 (3 lb.) (1350 g) |
| hot water |
2 cups (470 ml) |
| broad noodles or spaghetti |
1/2 lb. (225 g) |
| melted butter |
2 Tbsp. (30 ml) |
grated Italian cheese
romano or parmesan |
2 Tbsp. (30 ml) |
| small fresh sliced mushrooms |
10 |
| butter |
2 Tbsp. (30 ml) |
| Several slivers garlic |
|
| Pinch of pepper |
|
| chopped green pepper |
1 |
| |
|
Instructions
|
| Steam chicken in hot water about 40 to 60 minutes, or until tender. Let stand until cool enough to handle.
Remove stock for sauce.
Remove meat from bones, and cut chicken into pieces about 3 inches (7.5 cm) long.
Cook noodles in gently boiling unsalted water about 10 minutes, or until tender but not too soft.
Drain noodles thoroughly.
Pour noodles into bowl and season with the melted butter, cheese and 1 cup (235 ml) sauce for Chicken Tetrazzini.
Saute mushrooms in 2 Tbsp. (30 g) butter for 5 minutes. Season with 1/8 tsp. (.5 ml) pepper and slivers of garlic, and continue to cook for several minutes.
Pour and spread noodle mixture into a flat buttered baking dish that measures about 10 inches (25 cm) around.
Pour mushrooms over noodles. Pour a little sauce over mushrooms. Cover with chicken.
Pour rest of sauce over chicken and sprinkle with grated cheese.
Bake at 350° (175° C) for 30 minutes, then broil about 5 minutes or until golden brown.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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