Chicken Tetrazzini


This creamy Italian specialty will easily become a family favorite.


  • 12 oz uncooked whole wheat pasta, use whole-wheat egg noodles
  • 1 spray(s)cooking spray
  • 2 Tbsp fat-free margarine, divided
  • 3 Tbsp vinegar, tarragon-flavored
  • 1 pound(s) fresh mushroom(s), sliced (about 6 cups)
  • 1 1⁄2 cup(s) fat free chicken broth
  • 1 cup(s) fat free skim milk
  • 4tsp arrowroot powder
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 1⁄2 tsp table salt, or more to taste
  • 1⁄4 tsp black pepper, or more to taste
  • 1⁄4 cup(s) fat free sour cream
  • 3 cup(s) cooked skinless boneless chicken breast(s), cut into bite-sized pieces
  • 1 cup(s) frozen peas and carrots, thawed
  • 3 tsp grated Parmesan cheese


  1. Cook noodles according to package directions with added salt; drain and set aside.
  2. Preheat oven to 375°F.
  3. Coat a 9 X 13-inch pan with cooking spray.
  4. Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat.
  5. Add mushrooms; cook until soft, stirring, about 5 minutes.
  6. Remove mushrooms and set aside.
  7. Whisk broth, milk and arrowroot together in a medium-size saucepan until smooth.
  8. Stir in remaining tablespoon of margarine; set over medium heat.
  9. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes.
  10. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream.
  11. Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl.
  12. Pour into prepared pan; sprinkle with grated topping.
  13. Bake until bubbling and hot, and top is starting to brown, about 20 minutes.
  14. Slice into 8 pieces and serve.

WW SmartPts 6


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