All Recipes

Low-Fat Chicken Tetrazzini

Prep

15-30 mins

Total

55 MIN

Servings

6 Servings

Serve up this Low-Fat Chicken Tetrazzini to hit a high note with its savory sauce. This better-for-you Low-Fat Chicken Tetrazzini is great as a ...

Ingredients

  • 1/2

    lb

    spaghetti, uncooked

  • 1

    lb

    boneless skinless chicken breasts, cut into bite-size pieces

  • 2

    cups

    sliced fresh mushrooms

  • 1

    red pepper, chopped

  • 4

    oz

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

  • 1/4

    cup

    flour

  • 1

    can

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

  • 3

    tbsp

    Grated Parmesan Cheese, divided

  • 1/2

    cup

    2% Milk Shredded Mozzarella Cheese

Instructions

  1. Step 1

    Heat oven to 350°F.

  2. Step 2

    Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.

  3. Step 3

    Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.

  4. Step 4

    Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.

  5. Step 5

    Spoon into 2-qt. casserole sprayed with cooking spray; cover.

  6. Step 6

    Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

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