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Main dishes

Made-Over Chicken Tetrazzini

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.
time
prep:
30 min
total:
50 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  (14.5 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, 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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