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Made-Over Chicken Tetrazzini

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Made-Over Chicken Tetrazzini recipe
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 with all the flavor of the original.
time
prep:
25 min
total:
52 min
servings
total:
6 servings
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What You Need

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

Make It

HEAT oven to 350°F.

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.

BRING Neufchatel, flour and broth to boil in same skillet, stirring constantly with whisk; 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; cover.

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

Kraft Kitchens Tips

Makeover Savings
Save 7 grams of fat per serving by preparing with boneless skinless chicken breasts and KRAFT 2% Milk Shredded Mozzarella Cheese and by preparing the sauce with PHILADELPHIA Neufchatel Cheese, flour and fat-free reduced-sodium chicken broth. Plus, you'll save 30 calories, too!
Variation
Substitute 1-1/2 cups of chopped leftover cooked turkey for the chicken. Add to cooked pasta with the vegetables and continue as directed.
Cooking Know-How
If you break the spaghetti in half before cooking it makes serving the dish easier.
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