Easy Chicken Tetrazzini with Zucchini Noodles

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Easy Chicken Tetrazzini with Zucchini Noodles

Are you a fan of Chicken Tetrazzini? If so, you’re in for a treat! Picture this: a savory, mouthwatering dish filled with flavorful mushrooms and a delicate touch of buttery goodness. You might think such a delightful indulgence is off-limits, but fear not! With our culinary expertise, we’ve crafted a tantalizing and Easy Chicken Tetrazzini recipe that keeps it under 211 calories.

How do we achieve this culinary magic? By making some simple yet ingenious ingredient substitutions. Instead of traditional pasta, we’ve opted for zucchini noodles, creating a low-carb alternative that’s both satisfying and Nutrisystem-friendly.

But that’s not all! Our Chicken Tetrazzini with Zucchini Noodles boasts a heavenly wine-infused sauce and parmesan cheese, the perfect complement to the tender chicken and earthy mushrooms.

And let’s not forget about the finale – a generous layer of crunchy breadcrumbs creating a golden crust that’s simply irresistible.

If you’re craving a flavorful dish that won’t derail your healthy eating goals, look no further. Our version of Chicken Tetrazzini is the epitome of culinary bliss – each bite more delightful than the last.

So why wait? Treat yourself to a truly sensational dining experience and savor the goodness of our flavorful and health-conscious Chicken Tetrazzini today!

If you’re on a Nutrisystem weight loss plan, you can log each serving of this lightened up Zucchini Chicken Tetrazzini in the NuMi app as half of a SmartCarb, one PowerFuel, two Vegetables and one Extra.

If you enjoyed this healthy chicken dinner, you’ll love our Slow Cooker Mediterranean Chicken recipe!

Servings: 4

Calories per Serving: 211

On Nutrisystem, Count As: ½ SmartCarb, 1 PowerFuel, 2 Vegetables and 1 Extra


  • ½ lb. chicken breast, sliced into 1” thick strips
  • 2 cups mushrooms, sliced
  • 1 cup yellow onion, finely chopped
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. sage
  • ½ tsp. thyme
  • 1 Tbsp. whole wheat flour
  • 2 Tbsp. sherry/dry white wine
  • ⅓ cup chicken broth
  • ½ cup skim milk
  • 1 cup frozen peas
  • 4 small zucchinis
  • Olive oil cooking spray
  • 2 tsp. olive oil, divided
  • ¼ cup grated parmesan cheese
  • ½ Tbsp. light butter substitute for topping
  • 2 Tbsp. whole wheat bread crumbs for topping


  1. Preheat oven to 375ºF.
  2. Heat one teaspoon of olive oil in a large sauté pan over high heat. Season the chicken strips with salt and pepper and cook it until lightly browned. Let cool before chopping into bite-sized pieces.
  3. In the same sauté pan, heat the remaining teaspoon of olive oil over medium heat and sauté mushrooms and onions until the mushrooms are soft and the onions are translucent. Add the salt, pepper, sage and thyme, and sauté for an additional minute.
  4. Stir in flour and cook for one minute. The mixture should be very thick at this point.
  5. Remove the skillet from heat and add the wine to the vegetable mixture. Return it to heat and cook for a minute. Stir in the chicken broth and skim milk. Bring it to a boil. Reduce to a simmer for 8-10 minutes.
  6. Use a spiralizer to create zucchini noodles.
  7. Once sauce reaches desired thickness, add frozen peas and stir. Remove from the heat.
  8. Combine zucchini noodles with diced chicken, sauce and parmesan cheese.
  9. Spray an 8×8 or 7×9 glass dish with olive oil cooking spray.
  10. Pour into the casserole dish.
  11. Melt light margarine spread, combine with breadcrumbs, and then sprinkle the crumbs over your casserole.
  12. Bake at 375ºF for 35 minutes or until the breadcrumbs begin to brown and the dish bubbles. If additional browning is desired, broil on low for 3-5 minutes.
  13. After removing from the oven, allow cooked casserole to sit for 5 minutes before serving.
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