Made-Over Chicken Tetrazzini

This is a simple dish from the Kraft magazine. They made over chicken tetrazzini so it has less calories and fat. It's really yummy and creamy. You would never know what it's missing. I usually double the recipe and cook in a 9x13 casserole dish. Then I have enough to serve 9 daycare kids and leave enough leftover to serve my family of 6.

• Ready In: 42 mins
• Serves: 6

Ingredients

• 8  ounces spaghetti, cooked as directed
• 1  lb boneless skinless chicken breast, cubed
• 1  medium  red pepper, chopped
• 2  cups fresh mushrooms, sliced
• 4  ounces  neufchatel cheese, cubed
• 1⁄4 cup flour
• 14  ounces  reduced-sodium fat-free chicken broth
• 3  tablespoons parmesan cheese, divided
• 1⁄2 cup reduced-fat mozzarella cheese

Directions

1. Preheat oven to 350 degrees. Spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms: cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet, set aside.
2. Place Neufchatel cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
3. Add Neufchatel cheese mixture, chicken mixture, and 2 Tbsp of the parmesan cheese to cooked spaghetti; mix well. Spoon into 2-qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 Tbsp parmesan cheese; continue baking, uncovered, 2 minutes, or until cheese is melted.