Made-Over Chicken Tetrazzini

Allow our Made-Over Chicken Tetrazzini to hit a high note with its savory sauce. This better-for-you chicken tetrazzini is great for weeknight entree.

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1/2 lb. spaghetti , uncooked

1 lb. boneless skinless chicken breast s, cut into bite-size pieces

1 red pepper , chopped

2 cups sliced fresh mushroom s

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. KRAFT Grated Parmesan Cheese , divided

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1. Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

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

3. Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

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

Made-Over Chicken Tetrazzini

What You Need

Instructions

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