Chicken Tetrazzini for Two

Every time I decide to make chicken tetrazzini I have to go search for a recipe.  It's a dish that I really like but don't make often because I'm not too sure that DH even likes it. 

I jokingly said that I've been playing the home version of Iron Chef.  Rather than being given a mix match of ingredients to concoct a meal, I'm going through the cabinets, refrigerator and freezer, taking stock of what's on hand and making a meal.

Tonight I found a large can of chicken and that inspired the tetrazzini.  There was also a portion of a can of cream of mushroom soup in the freezer that needed to be used, and a jar of pimentos I'd had on hand for a while as well as a half box of spaghetti. There was a small portion of Velveeta cheese and some Parmesan that I'd grated and had left over from another meal last week.  So, it was just a matter of tossing it all together!

Chicken Tetrazzini for Two


1/4 box Ronzoni spaghetti
1 can cooked chicken --  I used chunk white meat
1/2 can cream of mushroom soup
1 jar pimentos, drained
dried parsley
1/2 cup small cubes of Velveeta
3/4 cup good quality grated Parmesan cheese

Cook spaghetti according to package directions and drain, reserving 1/2 to 3/4 cup of the pasta water.  I add the water drained from the canned chicken to the pot.  It adds a lot of chicken flavor to the pasta.

In a nonstick pan, heat the soup, reserved pasta water, cheeses, pimentos, parsley, and chicken.  Add cooked pasta and serve.

Latest Recipe Pages

I'm not too sure about this one.  The way I placed the ingredients on the page makes it difficult to read.  It took me some time to do the letters.  Using my card maker software, I used different fonts for each letter and then either punched them out or trimmed them by hand.

This page really called out for a chicken image.  None of the ones on my Cricut cartridges were what I wanted and I don't have a stamp of a chicken image.   This is a free clip art image I found online.

The stove doesn't look very good.  I used a SU marker on it and Promarkers for everything else.  No wonder I prefer the Promarkers!  They don't streak like a water based marker does.

I prefer to keep the pages simple so the recipes are easier to read.

Chicken Tetrazzini Modified to fit Weight Watchers Points

 Last Monday I went back to Weight Watchers.  I've been a Lifetime member for over thirty years and have managed, over the past 15 years,  to pack back on every pound I'd lost to reach the Lifetime goal! 

One of the reasons I chose to go was their new food program.  It intrigued me that so many foods are now classified as "free".

This recipe came from a Taste of Home cookbook.  I used their ingredients and modified some of the items to lower fat options.   If you use the ingredients I did, you'll wind up with eight servings that count 6 points each.


I'd never used Fat Free Milnot before but it sure gives this dish a rich, creamy flavor.  This turned out so well that it warrants a recipe layout for my Cricut cookbook!


Chicken Tetrazzini

8 oz. Ronzoni thin spaghetti, uncooked
½ onion, finely chopped
1 garlic clove, minced
2 tsp. Olive oil
3 T. cornstarch
14 oz. can chicken broth
12 oz. can Fat Free Milnot
13 ½ oz. cooked chicken
4 oz. can mushrooms, drained
½ tsp. Seasoned salt
4 T. grated Parmesan-Romano cheese
Paprika


I cooked two wings and two breasts from a cut up Smart Chicken in the can of broth in my pressure cooker.  10 pounds of pressure for about 25 minutes.  If Smart Chicken is available in your grocery, I highly recommend it!  Wonderful flavor because it's not fed any food with hormones, etc.

Removed the chicken from the broth and set aside to cool.  Then I pulled the meat off the bones and wound up with 13 ½ oz. of cooked white meat.

Cook spaghetti according to package directions.

Put olive oil in a large saucepan and saute the onion and garlic for 3-4 minutes.

Mix the cornstarch in the chicken broth and add this back to the onion/garlic mixture.
Cook, stirring for about 5 minutes until it gets thick.  Add canned milk and heat thoroughly.

Add the mushrooms, chicken, seasoned salt and cooked spaghetti. Turn this mixture into two 8” square pans or one large casserole dish.  Bake, covered,  at 350° for about 20 minutes.

Remove cover and sprinkle with the grated cheese and paprika. Pop back into the oven just until the cheese melts.

This is a recipe that I modified and did the Points count on for Weight Watchers.
Using the ingredients listed above, it makes 8 servings that are 6 Points each.