Main dishes

Quick & Easy Chicken Tetrazzini

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photo by:kraft

Here's classic chicken tetrazzini, made simpler with PHILADELPHIA Cooking Creme.

time

prep:

10 min

total:

30 min

servings

total:

6 servings, 1 cup each

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What You Need

1/2

lb. spaghetti, uncooked

Tbsp. butter

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

1/2

tsp. pepper

pkg. (8 oz.) sliced fresh mushrooms

tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

cup frozen peas, thawed

1/4

cup KRAFT Grated Parmesan Cheese, divided

Make It

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

MEANWHILE, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cooking creme and peas; cook and stir 5 min.

DRAIN spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.

Kraft Kitchens Tips

Cooking Know-How

Breaking the spaghetti in half before cooking makes it easier to serve (and eat)!

Serving Suggestion

Serve this main dish with a smart side such as your favorite steamed vegetable or a crisp, mixed green salad.

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Goddoesntmakejunk

posted:10/20/2012

My family loved this recipe! I followed the substitutions that "Black Velvet" recommended as I also did not have all the ingredients on hand. The recipe was simple and delicious.

a cook

posted:9/7/2012

This recipe was just ok. I made it according to the recipe given and wished later that I had doctored it like one of the other reviews had. Cream of Chicken soup and chicken broth would have been better...

mrsrood

posted:9/3/2012

I made this tonight minus the peas and mushrooms as my husband does not like either. I thought it was good and will probably make it again, but not sure how soon that will be. It definitely needed salt.

blackvelvet49

posted:8/20/2012

We really liked this dish I made last night. I do have to say that I didn't have any cooking cream when I made it though, so I did have to change the recipe slightly to go with what I had on hand. I'd say this is a great base recipe and you can mix it up to your liking. I followed the recipe exactly but the cream. Instead of the cooking cream (because I didn't have any) I added a can of cream of chicken soup, 5oz. of cream cheese, one cup of water, and 1 chicken bouillon cube. This made a very nice and flavorful sauce for us. I also added some onion powder, garlic salt, and chicken seasoning. We ate it all! No leftovers.