Chicken Tetrazzini with Tomatoes and Peppers

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(2)
  • Number of Servings: 8
Ingredients
12 oz chicken breast, chopped1 cup of fresh mushrooms, chopped1 tbsp corn starch2 cups fat free half and half3/4 cup chicken broth, 33% less sodium3 tbsp sherry cooking wine3/4 cup green peppers, sliced1 cup tomatoes, chopped4 cups whole wheat spaghetti, cooked8 tsp reduced fat Parmesan cheese
Directions
Brown chicken with the use of cooking spray.
Mix corn starch with sherry wine.
Mix in chicken broth, half and half, and mushrooms.
Mix liquids with chicken and cook until thickens.
Add green pepper.
Serve over spaghetti and top with tomatoes and cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user CATHY53.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 273.3
  • Total Fat: 2.0 g
  • Cholesterol: 29.7 mg
  • Sodium: 273.4 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.5 g

Member Reviews
  • REREBIGMAMA
    It reminded me of a chicken pot pie with pasta instead of pastry. - 6/11/07
  • READINGGAL
    A tasty dish of chicken, vegetables and pasta. Easy to make ... although the sauce didn't thicken as much as I expected. I made this a 2nd time (exact amounts on liquids) and the sauce still wouldn't thicken. Serve in bowls, not plates. - 4/26/07
  • GOOLILCOOK75
    I thought this recipe was very good. It was like a healthy sister recipe of chicken a la king. Also lots easier. - 4/20/07