Chicken-Vegetable Tetrazzini

This chicken tetrazzini skips the oven entirely and uses the microwave to cook the chicken, vegetables, and cream sauce in stages. The result is a lighter, faster take on the Italian-American classic that still delivers on flavor.

The sauce is built from a simple roux: margarine melted in a glass measure, flour whisked in, then skim milk added gradually. Microwaving it in short bursts with stirring gives you a smooth, thick white sauce without standing over a stove. Dry sherry stirred in at the end adds that signature tetrazzini warmth and depth.

Cooking the chicken at medium-high power rather than full blast keeps it from getting rubbery. Four minutes, a stir, then peas go in for another four. Mushrooms join last since they only need two to three minutes and overcooking turns them spongy. Draining everything well before combining with the pasta prevents a watery finished dish.

Diced pimentos bring pops of sweet pepper flavor and color throughout. They’re a classic tetrazzini ingredient that too many modern recipes leave out.

Pro Tips

• Cut chicken strips to a uniform ½ inch so they cook evenly in the microwave. Uneven pieces mean some strips are done while others are still pink.
• Stir the milk sauce twice during microwaving to prevent lumps from forming at the edges.
• Toss the sauce with the pasta while both are still hot. The spaghetti absorbs flavor better when warm.
• Use actual dry sherry, not “cooking sherry” from the grocery aisle. Cooking sherry is loaded with salt and tastes harsh.

Variations

• Add ¼ cup of grated Parmesan to the sauce for a richer, cheesier version.
• Swap peas for broccoli florets, adding them with the mushrooms.
• Use turkey breast strips for a Thanksgiving leftovers twist.