Chicken Tetrazzini - WW

Chicken Tetrazzini - WW

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp reduced-calorie margarine

  • ½

    cup(s) scallion(s), chopped (about 5 scallions)

  • 8

    oz button mushrooms, sliced

  • 3

    Tbsp all-purpose flour

  • ¼

    tsp garlic powder

  • tsp black pepper

  • 1

    cup(s) fat-free chicken broth

  • ½

    cup(s) fat-free skim milk

  • ½

    pound(s) chicken breast, cooked, skinless, cubed

  • ¼

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

  • 2

    Tbsp sherry cooking wine

  • Tbsp grated Parmesan cheese

  • 8

    oz uncooked spaghetti, broken into thirds and cooked

Directions

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. 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. 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.


Nutrition

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