Chicken Tetrazzini
By aarrington
Ingredients
- 1/2 lb. spaghetti, uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 red pepper, chopped
- 2 C sliced fresh mushrooms
- 4 oz. cream cheese, cubed
- 1/4 C flour
- 1 can (14 oz.) fat-free reduced-sodium chicken broth
- 3 T grated Parmesan cheese, divided
- 1/2 C shredded mozzarella cheese
Details
Servings 6
Preparation time 25mins
Cooking time 50mins
Preparation
Step 1
Heat oven to 350°F.
Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; set aside.
Bring cream cheese, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
Drain spaghetti; return to saucepan. Add sauce, chicken mixture and 2 T Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.
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