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Made-Over Chicken Tetrazzini
Made-Over Chicken Tetrazzini

Made-Over Chicken Tetrazzini

41 Review(s)
Healthy Living
Cook Minutes 52 Min
Prep : 10 Min Cook: 42 Min
This updated pasta dish is scrumptious.
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What do I need ?
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
300 g whole wheat spaghetti, uncooked
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 red pepper, chopped
1/2 cup Philadelphia Light Cream Cheese Product
1/4 cup flour
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
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How do I make it ?
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Step 1
Cook spaghetti in large saucepan as directed on package, omitting salt.
Step 2
Meanwhile, cook and stir chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is done. Remove from skillet; set aside. Add cream cheese product, flour and broth to skillet; bring to boil, stirring constantly with whisk. Simmer on medium-low heat 5 min., stirring frequently.
Step 3
Heat oven to 350°F. Drain spaghetti; return to saucepan. Add cream cheese sauce, chicken mixture and 2 Tbsp. Parmesan; mix lightly. Spoon into 2-L casserole dish; cover.
Step 4
Bake 25 min. or until heated through. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.
Kraft Kitchen Tips!
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Substitute
Substitute 1-1/2 cups chopped leftover cooked turkey for the cooked chicken. Add to drained cooked spaghetti with the cooked vegetables, cream cheese sauce and Parmesan; continue as directed.
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Cooking Know-How
If you break the spaghetti in half before cooking it makes serving the dish easier.
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Makeover Savings
Instead of making the traditional dish with butter and milk, we used Philadelphia Light Cream Cheese Product and 25%-less-sodium chicken broth. In addition, we reduced the overall amount of cheese in the dish and used Cracker Barrel Shredded Part Skim Mozzarella Cheese and Kraft 100% Parmesan Light Grated Cheese. All of these changes result in a savings of 160 calories and 10 g of total fat, including 5 grams of saturated fat, per serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
360
Calories From Fat
0
% Daily Value
Total fat 7 g
11 %
Saturated fat 3.5 g
18 %
Cholesterol 60 mg
Sodium 370 mg
15 %
Total carbohydrate 46 g
15 %
Dietary fibre 7 g
28 %
Sugars 3 g
Protein 31 g
Vitamin A
10 %
Vitamin C
45 %
Calcium
15 %
Iron
20 %
Servings
Makes 6 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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