easy chicken tetrazzini

Prep Time | 25 Cook min

Time | 20 min

Level of Difficulty | Easy

main meals 5 POINTS per cup instead of 9) with reduced-fat and fat-free versions of many of its staple ingredients.



Source: weightwatchers.com

1 tbsp reduced-calorie margarine
cup(s) scallion(s), chopped (about 5 scallions)
8 oz button mushroom(s), sliced
3 tbsp all-purpose flour
tsp garlic powder
1/8 tsp black pepper
1 cup(s) fat-free chicken broth
cup(s) fat-free milk
pound cooked, skinless chicken breast(s), cubed
cup(s) canned pimentos, drained and sliced (about a 2 oz jar)
2 tbsp sherry cooking wine
3 tbsp grated Parmesan cheese
8 oz uncooked spaghetti, 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.

POINTS Serves | 6
POINTS per serving | 5