Easy One-Pan Chicken Tetrazzini: Skinnyfied and So Darn Good!
Ingredients
- 4 ounces dried whole grain thin spaghetti or spaghetti, break in half before cooking
- 2 cups onions, chopped
- 1½ cups zucchini, chopped
- 1 cup red sweet pepper, chopped
- 1 (15 oz) jar Light Classico Creamy Alfredo Sauce, see shopping tips
- 1¼ 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