Here's everything you liked about your mom's famous chicken tetrazzini—all in a creamy, easy-to-make soup.
What You Need
Original recipe yields 10 servings
2 Tbsp. butter
1-1/2 lb. sliced fresh mushrooms
4 cloves garlic, minced
1 qt. (4 cups) water
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 lb. linguine, broken in half
2 cups chopped cooked chicken
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas, thawed
1/2 cup KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Melt butter in large saucepan on medium heat. Add mushrooms; cook 6 to 8 min. or until mushrooms are tender, stirring occasionally and adding garlic for the last minute.
Add water, broth and pasta; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until pasta is tender.
Stir in chicken, cream cheese and peas; cook and stir 5 min. or until cream cheese is melted and soup is heated through. Stir in Parmesan.
Serve with a crisp green salad tossed with your favorite KRAFT Lite Dressing.
Stir in 1/4 cup chopped fresh parsley with the Parmesan.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.