Healthy Chicken Tetrazzini
Indulge in the comfort of classic Chicken Tetrazzini with a healthier twist! This *Healthy Chicken Tetrazzini* swaps out traditional heavy cream for protein-packed Greek yogurt and uses whole-grain spaghetti for added fiber. Juicy, seasoned chicken breasts, earthy cremini mushrooms, and sweet peas come together in a creamy, Parmesan-infused sauce that's both light and satisfying. Baked to golden perfection, this wholesome casserole is perfect for weeknight dinners or family gatherings. Ready in just 45 minutes and serving six, it's a guilt-free way to enjoy a timeless favorite without compromising on flavor. Healthy, hearty, and utterly delicious!
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Recipe Information
Ingredients
- 12 oz Whole-grain spaghetti
- 2 tbsp Olive oil
- 1 lb Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 oz Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 2 cups Low-sodium chicken broth
- 1 cup Plain Greek yogurt (nonfat or low-fat)
- 0.5 cup Grated Parmesan cheese
- 1 cup Frozen peas, thawed
- 2 tbsp Chopped parsley (optional, for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray and set it aside.
Cook the whole-grain spaghetti according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken, let it rest for 5 minutes, then shred or dice it into small pieces.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 4-5 minutes until softened and lightly browned. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to medium-low and stir in the Greek yogurt and grated Parmesan cheese until the sauce is smooth and creamy. Season with the remaining 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Add the cooked spaghetti, diced chicken, and thawed peas to the skillet. Toss everything together until well combined and evenly coated in the sauce.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle an additional tablespoon or two of Parmesan cheese on top, if desired.
Bake in the preheated oven for 15 minutes, or until the top is lightly golden and the dish is heated through.
Remove from the oven, let cool for 5 minutes, and garnish with chopped parsley before serving. Enjoy your healthier take on Chicken Tetrazzini!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
