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Chicken Tetrazzini


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  • 300 g {1/3 of 900 g pkg} spaghetti, uncooked
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 medium red pepper, chopped
  • 2 cups sliced fresh mushrooms
  • 1/2 tub of philladelphia light cream cheese spread
  • 1/4 cup flour
  • 1 can {10fl oz} 25% less sodium chicken broth
  • 3 tbsp kraft 100% parmesan light grated cheese
  • 1/2 cup kraft part skim mozzarella shredded cheese



Step 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.

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

DRAIN pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-L 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.

388 cal, 8.2 g fat, 2.9 g fibre, 31 g protein

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