Light and Easy Tetrazzini
Discover the ultimate comfort food makeover with this "Light and Easy Tetrazzini" recipe! Packed with tender shredded chicken, al dente spaghetti, and a velvety sauce made lighter with low-fat milk and low-sodium chicken broth, this dish delivers all the creamy decadence you love without the guilt. Sautéed mushrooms, onions, garlic, and a sprinkling of dried thyme create layers of savory flavor, while frozen peas add a touch of vibrant sweetness. Finished with a golden Parmesan topping and fresh parsley, this baked dish is quick to prepare—ready in just 50 minutes—and perfect for weeknight dinners or family gatherings. With a cozy, satisfying taste and healthier ingredients, this easy tetrazzini recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup low-fat milk
- 2 tablespoons all-purpose flour
- 1 cup Parmesan cheese, grated
- 1 cup frozen peas
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 as needed cooking spray
Instructions
Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with half the salt and pepper, then cook for 4-5 minutes per side or until fully cooked. Remove the chicken from the skillet and set aside to rest. Once cooled, shred or cube the chicken.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and mushrooms until softened and lightly browned, about 5 minutes. Add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
Whisk the flour into the skillet with the vegetables, cooking for 1 minute. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the milk and bring the mixture to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
Stir in the Parmesan cheese, remaining salt and pepper, shredded chicken, peas, and cooked spaghetti. Toss everything to combine well.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle an additional tablespoon of Parmesan on top, if desired.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Remove from the oven, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 34.3 g | ||
| Protein | 191.0 g | 382% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1372 mg | 106% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2449 mg | 52% | |
*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.
