Rachael asked me to post a tetrazzini recipe so here is the one we really like. I got this from a kraft magazine and we love it. The red pepper gives it a great kick.
Prep time: 25 min. Total time: 55 min.
1/2 lb spaghetti, uncooked
1 lb boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz cream cheese or neufchatel cheese(lower fat), cubed
1/4 c flour
14 oz chicken broth
3 T grated Parmesan cheese
1/2 c mozzarella cheese
Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.
Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium low; simmer 5 minutes, stirring frequently.
Drain pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 T Parmesan cheese; mix well. Spoon into 2 qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 T Parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella is melted.
Makes 6 - 1 cup servings, but I usually cook more of the pasta and use the whole cream cheese and bake it in a 9X13 pan so I have more leftovers.
YUM! This one sounds very good, I'll have to give it a try.
ReplyDelete