Made-Over Chicken Tetrazzini
- 8 oz spaghetti, uncooked
- 1 pound boneless, skinless chicken breasts, cubed
- 1 medium red pepper, chopped
- 2 cups fresh mushrooms, sliced
- 4 oz cream cheese, cubed
- 1/4 cup flour
- 1 can chicken broth
- 3 tbsp parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
Preheat oven to 350*.
Cook pasta as directed on package.
Spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer 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 medium-low; simmer 5 minutes, stirring frequently.
Drain pasta; return to saucepan. Add cream cheese; mix well. Spoon into 2-quart round casserole dish; cover with foil.
Bake 25 minutes. Top with mozzarella cheese and 1 tablespoon parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella cheese is melted.