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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.
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.
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 Chicken Tetrazzini Made Lighter?
According to my calculations, each serving has 250 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
If you’ve made this Easy Skillet Chicken Tetrazzini, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
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
- 1/8 teaspoon ground black pepper, or to taste
- 1/8 teaspoon ground nutmeg, or to taste
- 1-1/2 cups fat-free chicken broth
- 1/2 cup milk
- 2 tablespoons sherry
- 1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 7 PointsPlus (Old plan) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers
How would I use light mushroom soup instead of the homemade sauce?
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
Is there a substitution for the sherry called for in this recipe?
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
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.
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.
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.
Hi Jane, you might try substituting gluten free flour and pasta, though I haven’t tried it. Hope this helps.