Made-Over Chicken Tetrazzini

photo by:kraft

Named for an opera star, chicken tetrazzini hits a high note with its cheesy, savory sauce. Our version is a better-for-you choice.

time

prep:

30 min

total:

50 min

servings

total:

6 servings

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What You Need

1/2

lb. spaghetti, uncooked

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

red pepper, chopped

cups sliced fresh mushrooms

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

1/4

cup flour

can (14.5 oz.) fat-free reduced-sodium chicken broth

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/2

cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package, omitting salt. 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.

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

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

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

Kraft Kitchens Tips

Makeover - How We Did It

Save 7g of fat, including 4 g sat fat, per serving when compared to a traditional tetrazzini by preparing this delicious version with boneless skinless chicken breasts, PHILADELPHIA Neufchatel Cheese, fat-free reduced-sodium chicken broth and KRAFT 2% Milk Shredded Mozzarella Cheese. And as a bonus, these changes will result in a savings of 40 calories per serving.

Variation

Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables.

Cooking Know-How

If you break the spaghetti in half before cooking, it makes serving the dish easier.

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Lora_Ann1

posted:1/10/2007

This was a really good recipe.

Mary Lakes

posted:1/3/2007

This is one we make a lot, easy and even little guys like it

jamlei

posted:1/1/2007

Very bland.

dherland

posted:12/29/2006

I used leftover turkey, roasted peppers and added broccoli. Also used a whole brick of cream cheese, 16 oz of broth, and a can of cream of mushroom soup. Used thyme, garlic, parsley, and lots of Natures Season Salt and pepper. Flavorful, rich & creamy - not dry or bland at all, as some reviews suggest. I think the soup, spices and extra cream cheese made the difference. Yummy!

a cook

posted:12/14/2006

I added diced tomoatoes when I was ready to bake, instead of red peppers..came out great.

CHERYLM3

posted:12/9/2006

Made as directed, except added 1 can of cream mushroom soup as others said and used the whole block of cream cheese. It was very bland, it needed somthing to kick it up a bit. not sure what it needs but definately needs something.Won't be making this again!!!

chrissymommy25

posted:11/30/2006

I had never made tetrazzini before. My mother made it as I was growing up I remember, a bit different from this recipe. It was delicious and easy to do.

macmillans5

posted:11/29/2006

I did this recipe with ham and it went over so well with the family. My children and husband are picky eaters and this one definitely pleased them. Very easy and yummy!!!

dmbktea

posted:11/29/2006

I made this last night, and I was very impressed with how easily everything came together. It tasted great and was the perfect home-cooked meal!

luckysmacks

posted:11/22/2006

My husband loved it too! He was bragging about it at work the next day.