Chicken Tetrazzini is on the menu this week. Dry spaghetti is cooked and combined with zucchini noodles, chicken, mushrooms and a creamy Parmesan sauce. The creamy spaghetti mixture is then added to a casserole dish, sprinkled with additional Parmesan cheese, and baked in the oven. It’s a satisfying pasta dish that is nice and easy and tastes yummy!
About the zucchini noodles.
Anytime I do a recipe with zucchini noodles (AKA zoodles), I always like to briefly mention how to make them in case if you never have before. For me personally, I always use my Ninja spiralizer. There are lots of different kinds of spiralizers you can purchase in the store. Here are a couple of highly rated spiralizers you can purchase on Amazon.com:
This is what my zoodles look like when I use my Ninja Spiralizer:
Don’t have a spiralizer? No problem.
If you do not have a spiralizer, you can still make zucchini noodles. Watch the 2-minute video below for 3 alternative methods to make zoodles without a spiralizer:
More recipes with zoodles
Would you like a couple more ways to use zucchini noodles in a recipe? Here are a few Meal Planning Mommies recipes you might like:
Alright, let’s get to this Chicken Tetrazzini recipe!
Here is what you need:
4 ounces dried spaghetti
2 tablespoons light butter, divided
1 pound boneless, skinless chicken breasts, chopped
8 ounces sliced mushrooms
4 green onions, sliced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup fat-free chicken broth
1 cup 1% low fat milk
2 tablespoons red cooking wine
1/2 cup grated Parmesan cheese, divided
8 ounces zucchini, spiralized (approximately 2 small zucchinis)
Here is what you do:
Preheat oven to 350°F.
Cook spaghetti according to the directions on the package; drain.
Meanwhile, melt 1 tablespoon butter in a large skillet. Add chicken, mushrooms, and green onion to the skillet, and sauté the ingredients until the chicken is fully cooked; transfer to a bowl.
Melt the remaining 1 tablespoon butter in the skillet. Mix in flour, salt, nutmeg, and pepper until butter is absorbed. Pour in broth and milk, and whisk until thickened.
Stir in red cooking wine, 1/4 cup Parmesan cheese, drained spaghetti, and zucchini noodles.
Transfer spaghetti mixture to a rectangle baking dish.
Sprinkle with remaining 1/4 cup Parmesan cheese. Bake in preheated oven for 15 minutes.
Salt and pepper, to taste. Allow to sit and thicken for 2-4 minutes and then serve warm.
Makes 6 servings.
One serving is 1 cup.
One serving is 7 Green, 6 Blue, and 6 Purple MyWW Smart Points.
Chicken Tetrazzini
Ingredients
- 4 ounces dried spaghetti
- 2 tablespoons light butter divided
- 1 pound boneless skinless chicken breasts, chopped
- 8 ounces sliced mushrooms
- 4 green onions sliced
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon pepper
- 1 cup fat-free chicken broth
- 1 cup 1% low fat milk
- 2 tablespoons red cooking wine
- 1/2 cup grated Parmesan cheese, divided
- 8 ounces zucchini, spiralized (approximately 2 small zucchinis)
Instructions
- Preheat oven to 350°F.
- Cook spaghetti according to the directions on the package; drain.
- Meanwhile, melt 1 tablespoon butter in a large skillet. Add chicken, mushrooms, and green onion to the skillet, and sauté the ingredients until the chicken is fully cooked; transfer to a bowl.
- Melt the remaining 1 tablespoon butter in the skillet. Mix in flour, salt, nutmeg, and pepper until butter is absorbed. Pour in broth and milk, and whisk until thickened. Stir in red cooking wine, 1/4 cup Parmesan cheese, drained spaghetti, and zucchini noodles.
- Transfer spaghetti mixture to a rectangle baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake in preheated oven for 15 minutes.
- Salt and pepper, to taste. Allow to sit and thicken for 2-4 minutes and then serve warm.
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Irene Kriek says
Hi Alisha, hope you are well. Love the recipe, will give it a try when I have all the ingredients. Thanks. Keep well and safe, God bless Irene.
Karen says
Made this last night for dinner – and it was delicious. I had never thought about mixing pasta and zoodles! A great 6 point dinner.
Reichel Wellswim says
So great! Family loved this one. Made a few others over the last week and all have been wonderful! Can’t wait to make more recipes. 💜
Alisha Hughes says
Awesome, Reichel! Thanks for dropping a message! -Alisha