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Diabetic Chicken Tetrazzini

(1/2 lb) spaghetti, uncooked
(1 lb) boneless skinless chicken breasts, cut
into bite-size pieces

1 red bell pepper, chopped
2 cups sliced fresh mushrooms
1/2 of an 8 oz pkg Neufchatel cheese, cubed
1/4 cup flour
1 can (14 oz) fat-free reduced-sodium chicken broth
3 tbsp grated Parmesan cheese, divided
1/2 cup 2% shredded Mozzarella cheese


1. Preheat oven to 350° F.

2. Cook spaghetti in a large saucepan as directed on package. Meanwhile, cook chicken and vegetables in a large nonstick skillet 5 minutes or until chicken is no longer pink. Remove from skillet and cover to keep warm.

3. In the same skillet, bring Neufchatel, flour and broth to a boil, stirring constantly with whisk;
simmer over medium-low heat 5 minutes, stirring frequently.

4. Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 tbsp of the Parmesan cheese, mix well. Spoon into a 2 quart casserole.

5. Cover casserole and Bake 25 minutes Top with mozzarella and remaining Parmesan and bake uncovered 2 minutes or until mozzarella is melted.

Yield: 6 Servings
Serving Size: 1/6 of recipe

Weight Watchers PointsPlus = 9

Carb Choices: 2

Diabetic Exchange:
2-1/2 Starch + 3 Meat (L)

Nutrition Information:
Calories: 340, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 65mg, Sodium: 380mg, Carbohydrates: 35g,
Fiber: 2g, Sugars: 3g, Protein: 28g, Vitamin A 20 %DV, Vitamin C 20 %DV, Calcium 20 %DV, Iron 15 %DV

Original recipe and image from: Kraft Foods.
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