Chicken Tetrazzini

The husband found something else he wanted me to try this week. It is a ‘made-over’ version (i.e. low fat) of chicken tetrazzini, but I changed it up (as always) and so it is not so low fat as the original. It was in another Kraft Foods mailer (I guess the hubby likes Kraft???). If I had to do it again, I would add some salt and pepper at least, since this recipe came out a little bland. When eating it, I did add some salt and pepper on my own. Then again, I do like things pretty salty!

Ingredients:

• 8 oz. spaghetti, uncooked
• 1 lb. boneless, skinless chicken breasts, cubed
• 1 medium red pepper, chopped
• 2 cups sliced fresh mushrooms
• 4 oz. Neufchatel Cheese (like Philadelphia 1/3 Less Fat Cheese), cubed
• 1/4 cup flour
• 14 oz. can of chicken broth
• 3 Tbps. Grated Parmesan Cheese, divided
• 1 cup Mozzarella Cheese

The Steps:

1. Preheat over to 350.
2. Cook spaghetti as directed, but stop a little early, so it is still a bit firm.
3. While spaghetti is cooking, spray a skillet with cooking spray and cook the chicken, peppers and mushrooms over medium-high heat until chicken is no longer pink. Set chicken mixture aside.
4. Place the Neufchatel cheese, flour, and broth into the skillet. Wisk until boiling. Reduce heat and simmer for 5 minutes, stirring frequently.
5. Drain spaghetti and return to its saucepan. Add the cheese mixture, the chicken mixture and 2 Tbps. of the Parmesan cheese. Mix well and spoon into a 2 qt. casserole dish.
6. Cover casserole dish with foil and cook at 350 for 25 minutes.
7. Remove foil and add the last Tbps. of Parmesan and Mozzarella.
8. Continue to bake, uncovered for about 2 minutes, or until the Mozzarella is melted.