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Easy Chicken Tetrazzini

easychickentetrazziniAre you looking for a easy but filling recipe that will make the family want more? We love our chicken tetrazzini recipe and hope you will too! I tend to split this recipe into two pans so that we can have one now and the other later in the month! The recipe originally came from Kraft foods, however over the years we have made it our own with slight tweaks here and there.

What You Need

1/2 lb. wheat or whole grain spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces or canned cubed chicken
1 red pepper, chopped (optional)
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
1/4 cup flour
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3-5 Tbsp. Grated Parmesan Cheese, divided
1/2 cup-1 cup Milk Shredded Mozzarella Cheese
seasonings (to taste) – garlic power, onion power, pepper, oregano

Lets Get Cooking……

Heat oven to 350°F.

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. Add in seasonings per taste. Remove from skillet; cover to keep warm.20140113-125646.jpg

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

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

Bake 25 min. Uncovered, 5 – 10 min. or until mozzarella is melted.

Next time – If your adventurous – try adding other vegetables that you know your family would like. Peas, carrots, red pepper….. Then enjoy!


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