Made-Over Chicken Tetrazzini

By rentintin

  • 1/2 lb. spaghetti, uncooked

  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

  • 1 red pepper, chopped

  • 2 cups sliced fresh mushrooms

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

  • 1/4 cup flour

  • 1 can (14 oz.) fat-free reduced-sodium chicken broth

  • 3 Tbsp. KRAFT Grated Parmesan Cheese, divided

  • 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

  1. HEAT oven to 350°F.

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

  3. BRING Neufchatel, flour and broth to boil in same skillet, stirring constantly with whisk; simmer on medium-low heat 5 min., stirring frequently.

  4. DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole; cover.

  5. BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

Nutritional Facts

Calories 350 Total fat 9 g Saturated fat 5 g Cholesterol 65 mg Sodium 420 mg Carbohydrate 35 g Dietary fiber 2 g Sugars 3 g Protein 31 g Vitamin A 20 %DV Vitamin C 20 %DV Calcium 20 %DV Iron 15 %DV Healthy Living Information


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