Chicken Tetrazzini

"Made-Over Chicken Tetrazzini"

1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 c. sliced fresh mushrooms
4 oz. Cream Cheese, cubed
1/4 c. flour
1 2/3 c. chicken broth
3 Tbsp. Grated Parmesan Cheese, divided
1/2 cup Shredded Mozzarella Cheese

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.

PLACE cream cheese, flour and broth in skillet. Cook and stir until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

DRAIN pasta; return to saucepan. Add cream 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.


* This recipie is from the Kraft "Food & Family" Magazine. I made it yesterday and was very excited about how yummy it tasted. The photo from their web site so it's authentic. For those of you who may not know, if you go to kraftfoods.com then you can sign up to get their free recipie magazine for a year. It has delicious and pretty easy recipies. I usually make a recipie from it about once a week.