Chicken Tetrazzini


Total Time: 25 Mins

Prep Time: 15 Mins

Servings: 6

What You Need

  • 3-1/2 cups bow tie pasta, uncooked  
  • 2 Tbsp. butter or margarine 
  • 1/2 lb. sliced fresh mushrooms 
  • 2 cloves garlic, minced 
  • 2 Tbsp. flour 
  • 1 cup heavy cream 
  • 1 cup fat-free reduced-sodium chicken broth  
  • 2 cups shredded cooked chicken 
  • 1/2 cup frozen peas 
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided 
  • 1-1/2 cups KRAFT Shredded Mozzarella Cheese 
  • 1/4 cup Italian-seasoned panko bread crumbs 
  • 2 Tbsp. chopped fresh basil 

Let’s Make It

  1. Heat oven to 350°F. 
  2. Cook pasta in large saucepan as directed on package, omitting salt.   
  3. Meanwhile, melt butter in large skillet on medium heat. Add mushrooms and garlic; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour, cook and stir 1 min. Stir in heavy cream and broth; cook 5 to 8 min. or until thickened, stirring constantly.  
  4. Drain pasta; add to mushroom mixture. Stir in chicken, peas and 2 Tbsp. Parmesan; mix well. Spoon into 13×9-inch baking dish sprayed with cooking spray. 
  5. Top with mozzarella, bread crumbs and remaining Parmesan; bake, uncovered 8 to 10 min. or until pasta mixture is hot and bubbly and mozzarella is melted. Sprinkle with basil before serving. 

Kitchen Tips

  • For a crispier topping, heat under the broiler for 1 to 2 min. before topping with basil and serving.

Nutrition info

(Per Serving) 630 calories, 30g total fat, 17g saturated fat, 0.5g trans fat, 120mg cholesterol, 610mg sodium, 59g carbohydrate, 1g dietary fiber, 5g sugars, 34g protein, 6%DV vitamin D, 25%DV calcium, 15%DV iron, 8%DV potassium.

*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.