Made-Over Chicken Tetrazzini - 35g Carbs, 2g Fiber, 3g Sugar
From: www.kraftrecipes.com
Healthy living information:
Low fat
Low calorie
Good source of vitamin A or C
Prep Time: 25 min
Total: 52 min
Servings: 6
1/2 lb spaghetti, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, chopped
2 cups sliced fresh mushrooms
4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup flour
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 350°F.
COOK spaghetti in large saucepan as directed on package. 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.
BRING Neufchatel, flour and broth to boil in same skillet, stirring constantly with whisk; simmer on medium-low heat 5 min., stirring frequently.
DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole; cover.
BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered,
2 min. or until mozzarella is melted.
Kraft Kitchens Tips - - -
Makeover Savings - -
Save 7 grams of fat per serving by preparing with boneless skinless
chicken breasts and KRAFT 2% Milk Shredded Mozzarella Cheese and by
preparing the sauce with PHILADELPHIA Neufchatel Cheese, flour and
fat-free reduced-sodium chicken broth. Plus, you'll save 30 calories,
too!
Variation - -
Substitute 1-1/2 cups of chopped leftover cooked turkey for the chicken.
Add to cooked pasta with the vegetables and continue as directed.
Cooking Know-How - -
If you break the spaghetti in half before cooking it makes serving the
dish easier.
Servings: 6
Nutrition per Serving:
350 Calories, 9g Total Fat, 5g Saturated Fat, 65mg Cholesterol,
420mg Sodium, 35g Carbs, 2g Dietary Fiber, 3g Sugars, 31g Protein
Vitamin A: 20 %DV - Vitamin C: 20 %DV - Calcium: 20 %DV - Iron: 15 %DV
Carb choices: 2
Exchanges: 2 Starch, 3 Meat, 1 Fat
Nutrition bonus: This made-over version of a classic recipe is a
good source of vitamin C from the red pepper.
User Reviews:
Houndrnr - posted:4/27/2011 - Loved it! and works well with Spaghetti
Squash too.
jilljstroh01 - posted:5/17/2009 - I made this for an office pot luck and
it was a hit. I took the suggestions and added a few seasonings to the
chicken and used whole wheat pasta. I will make this again and again.
idreamofjeanius - posted:4/17/2009 - Excellent!!! I did add about 2 cloves
of garlic and some zucchini. Next time I'm going to use zucchini & carrots.
The liked it but aren't fond of mushrooms. This recipe is a keeper!!!
cookingjustfor2 - posted:4/8/2009 - I made this last night for dinner and
it was a hit! I took in account the suggestions before hand and was glad
I did. While cooking the chicken I added 2 tablespoons of chopped garlic,
salt, pepper and some country herbs. Also I added a little more mozzarella
cheese on top and browned it. Loved it!
