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Made Over Chicken Tetrazzini

By: Philadelphia

"This version of the Italian-inspired classic dish combines boneless chicken, red bell pepper, and lots of fresh mushrooms, baked with pasta in a delicate sauce, and topped with Parmesan cheese."

Rate/Review | Read Reviews (3)

Prep Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings, 1 cup each

Ingredients

1/2 pound spaghetti, uncooked
1 pound boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 ounces PHILADELPHIA Neufchatel cheese, cubed
1/4 cup flour
1 (14 ounce) can fat-free reduced-sodium chicken broth
3 tablespoons KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions

Preheat oven to 350 degrees 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 Neufchatel, 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 Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. 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.

Footnotes

Substitute: Substitute 1-1/2 cups of chopped leftover cooked turkey for the chicken. Add to cooked pasta with the vegetables and continue as directed.
Cooking Know-How: If you break the pasta in half before cooking it makes serving the dish easier.