Fun to say and fast to make, our Quick & Easy Chicken Tetrazzini recipe makes a classic recipe even easier—and tastier—with PHILADELPHIA cream cheese.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
1/2 lb. spaghetti, uncooked
2 Tbsp. butter
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/2 tsp. pepper
1 pkg. (8 oz.) sliced fresh mushroom s
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Mix cream cheese spread, milk and garlic powder until blended. Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cream cheese mixture and peas; cook and stir 5 min. or until heated through.
Drain spaghetti. Add to chicken mixture in skillet with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.
Breaking the spaghetti in half before cooking makes it easier to serve (and eat).
Serve this delicious main dish with a smart side, such as your favorite hot steamed vegetable or a crisp mixed green salad.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.