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Chicken Tetrazzini
Pasta
Chicken Tetrazzini
chicken tetrazzini using lean chicken breast.
410cal / serving
42gprotein
8servings
40minutes
Ingredients
Protein
- 1.5 lb chicken breast cooked and chopped — skinless
Pasta
- 12 oz spaghetti — slightly underdone
Sauce
- 1 can fat free cream of chicken soup
- 1 can fat free cream of mushroom soup
- 1 cup plain nonfat Greek yogurt
- 1 cup low fat cottage cheese
- 1 cup chicken broth
Seasonings
- 2 cloves garlic cloves minced
- 1 teaspoon italian seasoning
- 0.5 teaspoon onion powder
- black pepper — to taste
Topping
- 0.5 cup part skim mozzarella cheese — shredded
- 2 tablespoons parmesan cheese — optional flavor enhancer
Instructions
- 1.Preheat oven to 350°F.
- 2.Cook spaghetti until slightly underdone, then drain.
- 3.Blend cottage cheese briefly for smoother texture.
- 4.In a large bowl combine chicken, spaghetti, garlic, cream soups, Greek yogurt, cottage cheese, chicken broth, bouillon, and seasonings.
- 5.Mix until well combined.
- 6.Transfer mixture to a 9x13 baking dish.
- 7.Sprinkle mozzarella and parmesan over the top.
- 8.Bake for 25–28 minutes until bubbly.
Servings: 8 servings·Serving size: 1/8 of 9x13 baking dish|Calories: 410|Protein: 42g