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Photo of Easy Chicken Tetrazzini by WW

Easy Chicken Tetrazzini

6 - 7
PersonalPoints™ per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
6
Difficulty
Easy
We created a lightened-up version of this Italian favourite (5 PointsPlus per cup instead of 9) by using reduced-fat versions of many of its

Ingredients

Reduced-calorie margarine

1 tbsp(s)

Uncooked scallion(s)

½ cup(s), chopped (about 5 scallions)

Button mushrooms

8 oz, sliced

All-purpose flour

3 tbsp(s)

Garlic powder

¼ tsp(s)

Black pepper

⅛ pinch

Fat free chicken broth

1 cup(s)

Fat free skim milk

½ cup(s)

Roasted skinless boneless chicken breast

½ pound(s), cubed

Canned pimento(s)

¼ cup(s), (about a 2 oz jar), drained and sliced

Sherry cooking wine

2 tbsp(s)

Grated Parmesan cheese

3½ tbsp(s)

Uncooked spaghetti

8 oz, broken into thirds and cooked

Instructions

  1. Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
  2. Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.

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