WW Recipe of the Day: Easy Skillet Chicken Tetrazzini
I'm a longtime lover of chicken tetrazzini: cooked spaghetti, chicken, and mushrooms tossed with a creamy sherry-splashed sauce, sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden.
It's one of my favorite old-fashioned comfort food casseroles and a great way to use leftover cooked chicken.
So, recently when I had some to use up, I decided to made this old comfort food classic.
WW Friendly Easy Chicken Tetrazzini
But, instead of using my standard recipe, I opted to use this Weight Watchers Tetrazzini recipe, a light and easy skillet version, as my starting point.
Easy Chicken Tetrazzini Recipe Notes
This Weight Watchers easy chicken tetrazzini skips the baking step, saving time and dirtying fewer dishes, never a bad thing on a busy weeknight. I made a few changes:
- Substituted olive oil instead of low calorie margarine
- Eliminated scallions, garlic powder and pimento
- Added a little ground nutmeg, a classic tetrazzini ingredient
Creamy and flavorful, we both really enjoyed this lightened up Skillet Chicken Tetrazzini. It's one I'll make again.
How Many Calories and WW Points in this Tetrazzini?
According to my calculations, each serving has 250 calories and:
7 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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WW Friendly Easy Chicken Tetrazzini Recipe
Ingredients
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (about 8 ounces)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- ⅛ teaspoon ground nutmeg, or to taste
- 1-½ cups fat-free chicken broth
- ½ cup milk
- 2 tablespoons sherry
- ½ pound cooked boneless, skinless chicken breast, cubed (about 2 cups)
- 8 oz uncooked spaghetti, broken half and cooked according to package directions and drained
- 3 tablespoons grated Parmesan cheese
Instructions
- In a large, deep skillet set over medium heat, cook the mushrooms in olive oil, stirring often until tender, about five minutes.
- Combine the flour, salt, pepper, nutmeg, broth and milk in a small bowl (affiliate link); mix until well blended.
- Add the flour mixture to the skillet and cook until mixture boils and thickens, stirring constantly, about 10 minutes.
- Add the sherry and chicken and cook until heated, 2 to 3 minutes.
- Add the drained spaghetti and toss gently to coat.
- Serve topped with grated Parmesan.
Recipe Notes
Source: Weight Watchers
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Delicious Weight Watchers Recipes You Might Enjoy
- Weight Watchers Slim & Saucy Skillet Chicken Marsala
- Skinny Chicken and Broccoli Casserole
- Slow Cooker Cheesy Chicken with Rice Casserole
- Easy Chicken Divan Casserole Made Lighter
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Jane
Any healthy substitute to flour and pasta? I'm trying to avoid food with wheat so can you suggest any healthy alternatives. I love pasta but right now I'm actually trying to lose weight.
Martha McKinnon
Hi Jane, you might try substituting gluten free flour and pasta, though I haven't tried it. Hope this helps.
Patty
The Hungry Girl Diet book recommends "House Foods Tofu Shirataki Noodles". She says you can find them in the refrigerated section with the regular tofu. I have not tried it, so I cannot say whether it's good or not. I have tried spaghetti squash, and it's ok. It has a just a bit of sweetness that I don't care for, but some people love it. The pasta sauce does cover up most of the sweetness of the squash. My kids will eat it as pasta so overall, it's a decent substitute.
Martha McKinnon
Hi Patty, I haven't tried the Shirataki noodles either. I'm not a huge tofu fan and a creature of habit so I keep resisting. I like spaghetti squash occasionally too. Peter has begun experimenting with a spiralizer, making zucchini noodles, which might be a fun alternative too.
Chandra
Is there a substitution for the sherry called for in this recipe?
Martha McKinnon
Hi Chandra, The flavor or sherry is a critical flavor component of traditional tetrazzini. You can always substitute chicken broth but the flavor will be different. Hope this helps. - Martha
Evelyn Baiely
How would I use light mushroom soup instead of the homemade sauce?
Martha McKinnon
Hi Evelyn, I would just stir in a can of light mushroom soup instead of making the sauce and thin to desired consistency with a little broth if needed. Hope this helps! - Martha