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Chicken Tetrazzini

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Rate this recipe 4/5 (1 Votes)
Chicken Tetrazzini 0 Picture

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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