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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tkreese

posted:10/1/2008

Very rockin awesome!!!

HisJem

posted:9/27/2008

I made this when I was pregnant with my daughter and froze it for after she was born. My husband doesn't like mushrooms so I didn't add those. It froze well but the flavor needed something so we added garlic. It tasted a lot better after that.

aprater05

posted:9/21/2008

My family loved this i made it last night for diner and they insist i make it again. i have a picky eater at the age of three and he ate 2 servings. he rarely even eats one!!!! i definatly will make this again and pass it on.

ssimpkins678

posted:9/18/2008

Maybe I did it wrong but it didnt taste like i was hoping. I give two stars because it was easy to make and hubby liked it but its not for me.

chef newbie

posted:8/3/2008

I did not change the recipe. My husband and I love it! :)

bsap

posted:7/18/2008

I have made this recipe several times and always get eaten entirely up!!! I ad some garlic and bread crumbs on top for more flavoring but excellent dish!!!

tcpl

posted:6/20/2008

Loved it! Used whole wheat pasta, whole wheat flour, jarred roasted red pepper and canned mushrooms. It came out great. Will definitely be one I'll make again & again.

marym0

posted:6/5/2008

I've made this dish a few times and we love it every time. It is absolutely delicious and goes great with a nice white wine.

krsupak11

posted:4/27/2008

It was OK. It needed more flavor.

ebil

posted:4/23/2008

a big family hit we eat this meal once a week or three times in the month! You can add anything to it spinach broccoli anything!