Made Over Chicken Tetrazzini
Courtesy of PHILADELPHIA® Cream Cheese 6 Servings • 25 Min. Prep Time • 30 MIn. Cook Time| Ingredients |
|---|
| This version of the Italian-inspired classic dish combines boneless chicken, red bell pepper, and lots of fresh mushrooms, baked with pasta in a delicate sauce, and topped with Parmesan cheese. |
|
|
| 1/2 lb. (8 oz.) spaghetti, uncooked |
| 1 lb. boneless skinless chicken breasts, cubed |
| 1 medium red pepper, chopped |
| 2 c. sliced fresh mushrooms |
| 4 oz. (1/2 of 8-oz.pkg.) PHILADELPHIA Neufchatel Cheese, cubed |
| 1/4 c. flour |
| 1 can (14 oz.) fat-free, reduced sodium chicken broth |
| 3 Tbsp. KRAFT Grated Parmesan Cheese |
| 1/2 c. KRAFT 2% Milk Shredded Mozzarella |
Directions:
1. PREHEAT oven to 350°F. 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 longer pink. Remove from skillet; set aside.
2. PLACE Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.
3. DRAIN pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.
Makes: 6 servings, 1 cup each
KRAFT KITCHEN TIPS
Substitute: Substitute 1-1/2 c. 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 pasta in half before cooking it makes serving the dish easier.
