All Recipes

Low-Fat Chicken Tetrazzini

Prep

15-30 mins

Total

55 MIN

Servings

6 Servings

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

Step 1

Heat oven to 350°F.

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

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