Wednesday, June 16, 2010

Chicken Tetrazzini

Chicken Tetrazzini
adapted from Kraft Food and Family

8 oz. spaghetti
1 to 1 1/2 lbs chicken breasts, cubed
1/2 cup bell pepper, chopped
1 cups sliced mushrooms
4 oz. cream cheese, cubed
1/4 cup flour
2 cups chicken broth
4 Tbsp. parmesan cheese, divided
1/2 cup mozzarella cheese, shredded
salt and pepper to taste

Cook pasta as directed on package. Drain and set aside. Heat olive oil in a large skillet. Add chicken. Cook for about 5 minutes. Add mushrooms and bell pepper. Cook until chicken is cooked through. Remove from skillet and set aside. Place cream cheese, flour, and broth in the skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. In a 9x13 baking dish, combine pasta, chicken mixture, 2 Tbsp parmesan cheese, salt, pepper, and sauce. Mix well. Cover with foil and bake at 350 for 25 minutes. Top with mozzarella and remaining parmesan cheese. Return to oven until cheese is melted. 

Serves 6

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