Easy Chicken Tetrazzini

Dinner ready in 20 minutes! Enjoy chicken and spaghetti in an easy and wholesome Italian dinner.

Easy Chicken Tetrazzini

BettyCrockerRecipe by BettyCrocker

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20 minutes

20 minutes

4 servings (1 1/4 cups each)

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Nutrition Info

  • 1 Serving
  • 460
  • 12g
    (Saturated Fat 5g, Trans Fat 0g)
  • 75mg
  • 670mg
  • 53g
    (Dietary Fiber 4g, Sugars 4g)
  • 35g
  • Percent Daily Value*
  • 15%
  • 15%
  • 15%
  • 20%
  • Exchanges
  • 3 1/2
  • 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1  package (7 oz) spaghetti, broken into thirds
  • 1  tablespoon butter or margarine
  • 8  medium green onions, sliced (1/2 cup)
  • 1  package (8 oz) sliced fresh mushrooms (3 cups)
  • 3  tablespoons all-purpose flour
  • 1/4  teaspoon garlic powder
  • 1/8  teaspoon pepper
  • 1  cup chicken broth
  • 1/2  cup fat-free (skim) milk
  • 2  cups cubed cooked chicken
  • 1  jar (2 oz) sliced pimientos, drained
  • 2  tablespoons dry sherry, if desired
  • 1/4  cup grated Parmesan cheese

Directions

  1. 1In 3-quart saucepan, cook and drain spaghetti as directed on package; set aside.
  2. 2In same saucepan, melt butter over medium-high heat. Add onions and mushrooms; cook, stirring frequently, until tender. In small bowl, mix flour, garlic powder, pepper, broth and milk until smooth. Gradually stir into onion mixture, cooking and stirring until bubbly and thickened.
  3. 3Stir in chicken, pimientos and sherry. Cook, stirring occasionally, until hot. Stir in cheese. Add cooked spaghetti; toss gently. If desired, serve with additional grated Parmesan cheese and chopped fresh parsley.

Categories: Ingredient, Chicken, Chicken - Whole & Cut Up, Pasta

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