Entrée

Made-Over Chicken Tetrazzini

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prep time

10 min

total time

52 min

makes

6 servings, 1 cup (250 mL) each

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kraft

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What You Need

300 g whole wheat spaghetti, uncooked

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

2 cups sliced fresh mushrooms

1 red pepper, chopped

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread

1/4 cup flour

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided

1/2 cup Kraft Part Skim Mozzarella Shredded Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt.

MEANWHILE, cook and stir chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is done. Remove from skillet; set aside. Add cream cheese spread, flour and broth to skillet; bring to boil, stirring constantly with whisk. Simmer on medium-low heat 5 min., stirring frequently.

HEAT oven to 350°F. Drain spaghetti; return to saucepan. Add cream cheese sauce, chicken mixture and 2 Tbsp. Parmesan; mix lightly. Spoon into 2-L casserole dish; cover.

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

kraft kitchens tips

Substitute

Substitute 1-1/2 cups chopped leftover cooked turkey for the cooked chicken. Add to drained cooked spaghetti with the cooked vegetables, cream cheese sauce and Parmesan; continue as directed.

Makeover Savings

Instead of making the traditional dish with butter and milk, we used Philadelphia Light Cream Cheese Spread and 25%-less-sodium chicken broth. In addition, we reduced the overall amount of cheese in the dish and used Kraft Part Skim Mozzarella Shredded Cheese and Kraft 100% Parmesan Light Grated Cheese. All of these changes result in a savings of 160 calories and 10 g of total fat, including 5 grams of saturated fat, per serving.

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rating

found it was a little bland... next time maybe add in sauteed onion, garlic or use herb and garlic cream cheese.
posted by Pandygurl01 | on 4/20/2013

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This is a regular menu item in our house. Creamy and delicious!
posted by joanne_162 | on 3/13/2013

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Made this for the family last night, got a rave review from everyone - including my picky husband! I read the other reviews and doubled the chicken broth, but otherwise did everything the same. Turned out wonderful, and they requested this be made again. :)
posted by catherearing6 | on 3/1/2013

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It was very good tasting.better than i expectedc. Took a bit longer than i like to prepare it, but i would make it again.
posted by nikkids75 | on 2/6/2013

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Family enjoyed this one!I made a few adjustments also, read it was pretty thick and heavy, so i added skim milk instead of cream cheese. I sauteed onion and garlic with mushrooms and pepper, great flavour and probably even lighter then the cream cheese.
posted by amgoulet | on 11/20/2011

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November 2011: I added 1 clove garlic and 1/4c. onion. Very dry. Needed twice the amount of sauce - but then it wouldn't be low cal. Probably won't make again.
posted by a cook | on 11/13/2011

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Enjoyed by all
posted by blonde007 | on 11/12/2011

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added a bit more cream cheese than recipe called for, was very tasty. Only negative was that it was very heavy, would make again with less pasta. Also made with spinach instead of mushrooms, very tasty.
posted by thursfield | on 6/13/2011

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Followed recipe exactly. Found it was a bit bland. It needs a little something else to make it more flavorful.
posted by ctulk75 | on 5/5/2011

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This was fantastic! I followed the recipe as is and it turned out wonderful. I would not change anything. Definitely going to save this one!
posted by chiasson.amanda | on 4/1/2011