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Made-Over Chicken Tetrazzini




Source of Recipe


Kraft Food & Family Magazine


Recipe Introduction


Prep: 25 min. / Total: 55 min.


List of Ingredients




1/2 lb spaghetti, uncooked
1 lb boneless skinless chicken breasts, cubed
1 med. red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. light cream cheese
1/4 cup flour
1 can fat-free chicken broth
3 tbsp. grated Parmesan cheese, ,divided
1/2 cup reduced fat shredded mozzarella cheese

Recipe



Preheat oven to 350. Cook pasta as directed on package.

Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no long pink. Remove from skillet; set aside.

Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to med-low, simmer 5 min. stirring frequently.

Drain pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 Tbs. of Parmesan cheese; mix well. Spoon into 2 qt. round casserold dish and cover with foil. Bake 25 min. Top with mozzarella and remaining 1 tbs Parmesean cheese; continure baking, uncovered, 2 min. or until mozzarella is melted.

Makes 6 servings, 1 cup each
Points: 7 points each