Easy Chicken Tetrazzini
I made this chicken Tetrazzini from a recipe I got on the weight watchers website on Sunday night and it was delicious! I thought I would show you a photo of the end-product and give the recipe below.
Enjoy! If you make it let me know what you think.
POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 20 min
Level of Difficulty: Easy
1 tbsp reduced-calorie margarine
1/2 cup(s) scallion(s), chopped (about 5 scallions)
8 oz button mushrooms, sliced
3 tbsp all-purpose flour
1/4 tsp garlic powder
1/8 tsp black pepper
1 cup(s) fat-free chicken broth
1/2 cup(s) fat-free skim milk
1/2 pound(s) chicken breast, cooked, skinless, cubed
1/4 cup(s) canned pimento, drained and sliced (about a 2 oz jar)
2 tbsp sherry cooking wine
3 1/2 tbsp grated Parmesan cheese
8 oz uncooked spaghetti, broken into thirds and cooked
Instructions
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.
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