Low Fat Chicken Tetrazzini Recipe

Name: Low Fat Chicken Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Tri Color Pasta; 2 teaspoons Extra Virgin Olive Oil; 1 whole Onion; 1- 1/2 cup Mushrooms; 1 teaspoon Dried Rosemary, Divided; 3 Tablespoons All-purpose Flour; 3 cups Reduced Sodium Chicken Broth; 1/2 cups 2% Milk; 1 teaspoon Lemon Juice; 2 cups Shredded Rotisserie Chicken; 1/4 cups Panko; 1 dash Lemon Zest; ⅓ cups Parmesan Cheese

Servings: persons

2 cups Tri Color Pasta
2 teaspoons Extra Virgin Olive Oil
1 whole Onion
1- 1/2 cup Mushrooms
1 teaspoon Dried Rosemary, Divided
3 Tablespoons All-purpose Flour
3 cups Reduced Sodium Chicken Broth
1/2 cups 2% Milk
1 teaspoon Lemon Juice
2 cups Shredded Rotisserie Chicken
1/4 cups Panko
1 dash Lemon Zest
⅓ cups Parmesan Cheese

1
Heat oven to 425 degrees F and grease the bottom of a 3-quart baking dish with cooking spray.
2
Heat enough water to boil the pasta.
3
Add salt and pasta once water is rapidly boiling.
4
Cook until al dente, around 8 minutes.
5
Rinse and set aside.
6
Meanwhile, heat oil in a large skillet over medium heat.
7
Add onions and cook, stirring, until lightly browned, 6 to 8 minutes.
8
Add mushrooms and half of the rosemary; cook, stirring, until softened, about 5 minutes.
9
Add flour and cook, stirring, for 1 minute.
10
Add broth, milk and lemon juice and cook for about 4 minutes more, or until sauce is nice and thick.
11
Remove from heat.
12
Place pasta and chicken into the 3-quart dish.
13
Mix panko bread crumbs, lemon zest, the remainder of the rosemary and the cheese into another bowl.
14
Sprinkle over the pasta/chicken mixture.
15
Bake for 2030 minutes or until bubbly.

1105

kcal

Calories

Fat

109

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Tri Color Pasta, 2 teaspoons Extra Virgin Olive Oil, 1 whole Onion, 1- 1/2 cup Mushrooms, and more.

Yes, Low Fat Chicken Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Fat Chicken Tetrazzini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions