9SmartPts

Easy Chicken Tetrazzini

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INGREDIENTS: 1 lb spaghetti, uncooked 1 lb boneless, skinless chicken breasts, cut in bite-size pieces 2 cups sliced fresh mushrooms 1 bell pepper (any color), cut in strips 2 garlic cloves, minced 1/4 cup flour 1 cup milk 1 cup fat-free, low-sodium chicken broth 1/4 cup grated Parmesan cheese, divided 1/2 cup shredded Swiss cheese 1/4 cup chopped fresh basil

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DIRECTIONS: 1. Cook spaghetti in a large saucepan as directed on package, omitting salt. Meanwhile, cook chicken, mushrooms, peppers and garlic in a large ovenproof nonstick skillet over medium heat 8 to 10 minutes or until chicken is done. Remove chicken mixture from skillet; cover to keep warm. TIP: (If you break the spaghetti in half before cooking, it makes serving the dish easier). 2. Whisk together the flour and milk until blended. Add to broth in same skillet; mix well. Bring to a boil, whisking constantly; simmer over medium-low heat 5 minutes or until thickened, stirring frequently. Remove from heat. 3. Preheat broiler. Drain spaghetti. Add to ingredients in skillet along with 3 Tbsp of the Parmesan; toss to evenly coat. Top with Swiss cheese and remaining Parmesan. 4. Broil 4 inches from heat for 2 minutes or until top is lightly browned and Swiss cheese is melted. Sprinkle with basil. YIELD: 6 Servings Weight Watchers (8 PointsPlus), (9 SmartPoints) source: recipe adapted from:getmecooking.com image:Kraft Recipes

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