This Low Calorie Chicken Tetrazzini Recipe is just 208 calories with 19.6g of protein, and that’s for a large 2 cup serving!. I love to make this with leftover chicken. But if you don’t have any, I recommend picking up a rotisserie chicken at the store, or making your own
Ingredients You’ll Need:
- 8 ounces uncooked thin spaghetti (or gluten-free pasta)
- Olive oil spray
- 1 yellow onion chopped
- 2 celery stalks chopped
- 2 cups sliced mushrooms
- 1 tablespoon sherry
- 1 tablespoon unsalted butter
- 1 ½ tablespoons all-purpose flour (or gluten-free flour)
- 1 ½ cups low sodium chicken broth
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons low fat cream cheese
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 cups shredded cooked chicken
- ½ cup panko breadcrumbs (or gluten-free)
- ¼ cup chopped parsley
Low Calorie Chicken Tetrazzini
Healthy Chicken Tetrazzini Meal Prep and Storage
Meal Prep: You can meal prep 2 ways. You can cook the healthy recipe completely then store for later, or add the ingredients to a bag, mix and add to the freezer for later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven until warmed through (about 20 minutes)
Low Calorie Chicken Tetrazzini
More Low Calorie Pasta Recipes:
Low Calorie Chicken Tetrzaaini
Ingredients
- 8 ounces uncooked thin spaghetti (or gluten-free pasta)
- Olive oil spray
- 1 yellow onion chopped
- 2 celery stalks chopped
- 2 cups sliced mushrooms
- 1 tablespoon sherry
- 1 tablespoon unsalted butter
- 1 ½ tablespoons all-purpose flour (or gluten-free flour)
- 1 ½ cups low sodium chicken broth
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons low fat cream cheese
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 cups shredded cooked chicken
- ½ cup panko breadcrumbs (or gluten-free)
- ¼ cup chopped parsley
Instructions
- In a large pot, cook the pasta according to the directions on the packet, until al dente. Then drain and set aside.
- While the pasta cooks, heat a large pot over medium-high heat. Spray with olive oil and add in the onion and celery.
- Cover and cook the veggies until softened, about 5 minutes.
- Uncover, add in the mushrooms and cook stirring occasionally for 5 minutes.
- Reduce the heat to medium and add in the sherry, scraping the bottom of the pan to loosen any browned bits.
- Add the butter and melt, then add the flour and cook for 2-3 minutes until a paste starts to form.
- Add broth and cook stirring and scraping the bottom of the pan for 3-5 minutes, until the sauce starts to thicken.
- Stir in 1 tablespoon of the Parmesan cheese, the cream cheese, salt and pepper and cook, stirring constantly for 2 minutes, until smooth.
- Remove the pot from the heat, and add in the chicken and cooked pasta. Mix well until all is coated in creamy sauce.
- Pour the chicken pasta mixture into a baking dish (9×13 or 3 quart), top with panko and remaining Parmesan cheese.
- Broil on high for 2-3 minutes (watch closely so it doesn’t burn) when the top is golden, remove from oven, garnish with parsley and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Recipe for Chicken Tetrazzini
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Article History:
- Originally written and published on November 18, 2022 by Audrey Johns
- Updated on May 4, 2023 by Audrey Johns
