Chicken or Turkey Tetrazzini

I hope everyone had a wonderful Thanksgiving. I had a great time and loved seeing all of our family, but there really is no place like home. Today I'm sharing one of my favorite pasta recipes, Chicken Tetrazzini.

This pasta dish is the perfect recipe to make when you need to throw something together fairly quick. It's also a very economical meal and a great way to use up leftover cooked chicken and leftover turkey.

I found this recipe awhile back at The Happy Housewife. Toni's version looked so creamy and good I couldn't wait to make it. I also loved that the Chicken Tetrazzini had the addition of shredded zucchini and carrots. If you have kids then you know what I mean you gotta hide those veggies sometimes.

This is not a low calorie meal by far the cream sauce ensures that. The only thing I can suggest to make this a little more low cal is to use light cream in place of heavy cream. You can also substitute whole wheat pasta in place of regular pasta, light or fat free sour cream and less fat soup.

You can also use a butter substitute as well. I think that would lighten it up a little bit, it might not take away all the calories but it will help some. I still think this is a really great pasta recipe and I highly suggest you give it a try don't let the cream sauce scare you away. Serve this with a salad and crusty bread and your meal is complete.

In a large pot boil the spaghetti noodles just until al dente

cut up your left over or cooked chicken and set aside.

melt butter on a low heat in a frying pan.

Add garlic, onion, zucchini and carrots. Saute for about 3 minutes.

Add soup, sour cream

milk and cheese and chicken.

Stir over low heat, until noodles are done boiling.

Drain noodles and add to the mixture. If the mixture is too thick you can add a bit more creamy or a mixture of half water and half cream until your desired consistency.

Toss well and serve immediately.

Chicken Tetrazzini

1 - 8 oz box spaghetti noodles
2 - cups cooked chicken breasts or leftover turkey
½ - cup shredded zucchini
½ - cup shredded carrots
½ - cup chopped onion
3 - tablespoons butter
1 - tablespoon of minced garlic
1 - can cream of chicken soup
½ - cup light sour cream
½ - 3/4 cup whole milk or heavy cream
½ - cup Parmesan cheese
salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Saute for about 3 minutes.

Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

To lighten up this recipe: use light or fat free ingredients in place of regular. You can also substitute whole wheat pasta in place of regular pasta and you can see if they have light cheese. You can also use a butter substitute.