Photo of Chicken Tetrazzini by WW

Chicken Tetrazzini

Points® value
Total Time
1 hr 10 min
25 min
45 min
This creamy Italian specialty will easily become a family favourite.


Uncooked whole wheat pasta

12 oz, use whole-wheat egg noodles

Cooking spray

1 spray(s), (5 one-second sprays per serving), nonstick

Fat-free margarine

2 tbsp(s), divided


3 tbsp(s), tarragon-flavoured


1 pound(s), sliced (about 6 cups)

Fat free chicken broth

1½ cup(s)

Fat-free skim milk

1 cup(s)

Uncooked arrowroot

4 tsp(s)

Dried thyme

1 tsp(s)

Dried tarragon

1 tsp(s)

Table salt

½ tsp(s), or more to taste

Black pepper

¼ pinch(es), or more to taste

Fat free sour cream

¼ cup(s)

Cooked skinless boneless chicken breast

1¼ pound(s)

Frozen peas and carrots

1 cup(s), thawed

Grated Parmesan cheese

3 tbsp(s)


  1. Cook noodles according to package directions with added salt; drain and set aside.
  2. Preheat oven to 375°F. Coat a 9 X 13-inch pan with cooking spray.
  3. Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat. Add mushrooms; cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside.
  4. Whisk broth, milk and arrowroot together in a medium-sized saucepan until smooth. Stir in remaining tablespoon of margarine; set over medium heat. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream.
  5. Combine cooked noodles, chicken, mushrooms, peas and carrots and sauce together In a large bowl. Pour into prepared pan; sprinkle with grated topping. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve.