Chicken Spaghetti - 9 Smart Points

This is what's baking right now for our dinner tonight.  I combined three recipes for chicken tetrazzini and calculated the Smart Points for this recipe.

The house smells so good right now!  I spent the afternoon packaging up a case of chicken tenders for the freezer and cooking whole chickens in the pressure cooker to get some good broth. Once the chicken and broth cool off, I store it in the freezer so it's ready whenever I need it.

I think this would be good if you added 5 points worth of Parmesan cheese or additional Velveeta on top.  It would brown and be nice and tasty.  Then the servings would be 10 Smart Points each.

Adding some of the reserved pasta cooking water will prevent the casserole from being too dry. 

CHICKEN SPAGHETTI – 35 Smart Points

Makes 4 servings       9 Smart Points per serving

½ onion, finely chopped

1 clove garlic, minced

2 cups chicken broth

3 T. cornstarch

½ cup Cream of Mushroom soup

½ tsp. Lawry’s Seasoned Salt

1 small jar pimientos, drained

3 oz. Velveeta cheese, cubed

6 oz. cooked chicken

½ box (6 oz. Ronzoni thin spaghetti)

Sweat onions and garlic in a nonstick saucepan.  Mix cornstarch with just enough cold water to make a slurry.  Add chicken broth, cornstarch slurry, mushroom soup, Seasoned Salt, pimientos, Velveeta and chicken.  Heat thoroughly.

Cook pasta in boiling salted water until almost tender.  Drain, reserving ¾ cup of the hot pasta water.  Stir drained pasta into the non-stick saucepan, Mix well.  If needed, add some of the reserved pasta water.

Pour into a greased 2 quart casserole dish.  Bake at 350° until browned and bubbly.

Smart Points

Cornstarch                   3

Mushroom soup          2

Chicken                       6

Velveeta                      9

Spaghetti                   15