Chicken Tetrazzini Recipe
1/2 lb. spaghetti, uncooked
2 Tbsb. butter
1 lb boneless skinless chicken cut into bite-sized pieces
1/2 tsp. pepper
1 pkg (8 oz) sliced fresh mushrooms
1 tub (10 oz.) Philadelphia Original Cooking Creme
1 cup frozen peas, thawed
1/4 cup Parmesan Cheese
Cook spaghetti in large saucepan 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 cooking creme and peas; cook and stir 5 min.
Drain spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan cheese; toss to coat.
Toss with remaining Parmesan cheese.
Mom notes: I used the precooked chicken strips and just cut them in small pieces. The store I went to did not have the Original Cooking Creme so I used lemon and herb cooking cream.
Recipe adapted from Kraft foods Food & family Fall 2012