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