Photo of Easy chicken tetrazzini by WW

Easy chicken tetrazzini

Total Time
45 min
25 min
20 min
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.


Reduced-calorie margarine

1 Tbsp

Uncooked scallion(s)

½ cup(s), chopped (about 5 scallions)

Button mushrooms

8 oz, sliced

All-purpose flour

3 Tbsp

Garlic powder

¼ tsp

Black pepper


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), 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


  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.