Easy chicken tetrazzini
6
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
You don't have to avoid your favorite comfort food dishes. With a few simple tweaks you can enjoy all the deliciousness you expect without sacrificing your goals. We lightened up this Italian favorite by using reduced-fat and fat-free versions of many of its staple ingredients. Spices, sherry, and Parmesan add welcome complexity to this company-worthy recipe. Reheat leftovers with a splash hot broth to loosen and warm through.
Ingredients
Reduced-calorie margarine
1 Tbsp
Scallions
½ cup(s), chopped or sliced, chopped (about 5 scallions)
Button mushrooms
8 oz, sliced
All-purpose flour
3 Tbsp
Garlic powder
¼ tsp
Black pepper
⅛ tsp
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
¼ cup(s), drained and sliced (about a 2 oz jar)
Sherry cooking wine
2 Tbsp
Grated Parmesan cheese
3½ Tbsp
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.
3
Flavor Booster: Porcini mushrooms, prized in Italian cooking, will add a woodsy taste and meaty texture to this dish. Although fresh are rare, you’ll find dried porcini in gourmet and natural food supermarkets. Measure a half cup into a heat-proof bowl. Cover with boiling water and soak for 10 minutes. Drain and use in place of the button mushrooms.
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