Holidays & Occasions
Products by Category
Makes 6 servings, 1 cup (250 mL) each.
Read MoreRead Less
Tap or click steps to mark as complete
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.
If you break the spaghetti in half before cooking it makes serving the dish easier.
Instead of making the traditional dish with butter and milk, we used Philadelphia Light Cream Cheese Product and 25%-less-sodium chicken broth. In addition, we reduced the overall amount of cheese in the dish and used Cracker Barrel Shredded Part Skim Mozzarella 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.
This made-over version of a classic recipe is an excellent source of vitamin C from the red pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.