Chicken Tetrazzini
One serving is 7 Green, 6 Blue, and 6 Purple MyWW Smart Points.
Makes: 6 servings
Calories: 260
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.