Tuesday, September 15, 2009

Chicken Tetrazzini

Chicken Tetrazzini
Picture and Recipe found at

I'm always looking for new recipes. Since I joined Weight Watchers 3 weeks ago I've been on the search for new and healthy recipes (I don't think the hubby is in love with grilled chicken and veggies every night for dinner!) and have been cooking up a storm in our kitchen ever since. Of course not all turn out to be recipes you want to eat over and over again but this is one that will definitely be added to my cookbook. It was very yummy and healthy as well.

It makes 6 servings and each serving is 7 Weight Watcher points.


1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium 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


1. Preheat oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

2. Place Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

3. Drain pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.


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