Easy, Skillet Chicken Tetrazzini Made Skinny

Even though this comfort food classic is extremely quick and easy to make doesn’t mean it’s not extraordinary because it really is!!!  Packed with powerful, fabulous flavors and lots of veggies.  For the sauce, I used a jar of light Alfredo sauce. Each huge portion has 298 calories and 9 grams of fat. I hope you enjoy it!
Easy, Skillet Chicken Tetrazzini Made Skinny

Helpful Tips About this Recipe

Food Facts
Tetrazzini is an American dish often made with diced chicken, turkey, tuna or seafood with vegetables such as mushrooms and onions and cooked in a butter/cream sauce. Usually served over pasta There are numerous variations of this dish.
Chicken tetrazzini was made famous by chef Louis Paquet.

Shopping Tips

Classico Light Alfredo sauce can be found in the pasta section where other jarred pasta sauces are sold. Classico Light Creamy Alfredo has 65% less fat and 55% fewer calories than the leading brands of Alfredo sauces.
Trader Joe’s sells packages of cooked, sliced or chopped chicken breasts that are really tasty.  If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this dish.

WW Freestyle SmartPoints
7-Blue
WW SmartPoints
8-Green
WW POINTS PLUS 
8
SKINNY FACTS: for 1 serving (about 1¾ cups)
298 calories, 9g fat, 5g sat. fat, 65mg chol, 19g protein, 38g carbs, 6g fiber, 648mg sodium, 3g sugar
FACTS: for Freestyle SmartPoints
202 calories, 5g sat. fat, 2g sugar, 7g protein

 

Easy, Skillet Chicken Tetrazzini Made Skinny

Easy, Skillet Chicken Tetrazzini Made Skinny

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 298 kcal

Ingredients
  

  • 4 ounces dried whole grain thin spaghetti or spaghetti, break in half before cooking
  • 2 cups onions, chopped
  • cups zucchini, chopped
  • 1 cup red sweet pepper, chopped
  • 1 (15 oz) jar Light Classico Creamy Alfredo Sauce, see shopping tips
  • cups chicken, cooked and diced, see shopping tips
  • ¼ cup Parmesan cheese, grated
  • 3 tablespoons nonfat milk

Instructions
 

  • Cook the spaghetti according to package directions, except omit the cooking oil and salt. Cook al dente, about 5 minutes. Drain well and rinse in cold water. Set aside.
  • Meanwhile, in a microwave safe bowl, add the zucchini, onions and red bell pepper. Cook for about 4-5 minutes, until onions are soft.
  • In a large nonstick pan, add cooked vegetables, Alfredo sauce, chicken, pasta, Parmesan cheese, milk, and season with a little black pepper. Mix together well over med-high heat. Turn heat down and simmer, stirring often for about 5-8 minutes, until heated through.
  • Serve immediately. Store any leftovers in refrigerator. You might need to add a little more nonfat milk to thin before reheating in a microwave. This recipe freezes great too.

Nutrition

Serving: 1.75cupsCalories: 298kcalCarbohydrates: 38gProtein: 19gFat: 9gSaturated Fat: 5gCholesterol: 65mgSodium: 648mgFiber: 6gSugar: 3gBlue Smart Points: 7Green Smart Points: 8Plus Points: 8
Tried this recipe?Let me know how it was!

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