Made-Over Chicken Tetrazzini

Prep: 30 mins

Total: 50 min

Servings: 6 servings


What you need:

½         lb.  spaghetti, uncooked

1          lb.  boneless skinless chicken breasts, cut into bite-size pieces

1          red pepper, chopped

2          cups  sliced fresh mushrooms

4          oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

¼         cup  flour

1          can  (14.5 oz.) fat-free reduced-sodium chicken broth

3          Tbsp.  KRAFT Grated Parmesan Cheese, divided

½         cup  KRAFT 2% Milk Shredded Mozzarella Cheese


Make Made-Over Chicken Tetrazzini

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; cover to keep warm.

BRING Neufchatel, 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 Neufchatel sauce, chicken mixture and 2 Tbsp. 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


-          Boneless skinless chicken breasts

-          Red pepper