Two words: Toddler approved! Y’all mamas out there know this is a celebratory moment. I came across this easy, budget-friendly, and low-calorie tetrazzini recipe a while ago and have loved it ever since. I decided to give it a try with my toddler and he was all about….ate TWO big bowls.
Take the work out of dinner and take advantage of this simple dish that will have the whole family wanting more.
WHAT Y’ALL NEED
1/2 lb. spaghetti, uncooked (I used angel hair noodles but use whatever noodle you like best)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, chopped
1/2 of 8-oz. pkg. low fat cream cheese, cubed
1/4 cup flour
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3 tbsp. grated parmesan cheese
1/2 cup low fat shredded mozzarella cheese
Heat the oven to 350 degrees and go ahead and prep your ingredients…cut up the chicken and chop the red pepper.
Cook noodles in large saucepan as directed on package, no adding salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently.
Once cooked, go ahead and spoon chicken mixture into bowl; cover to keep warm.
Add cream cheese, flour and broth to same skillet; bring to boil, whisking constantly. Once the mixture is boiling, simmer on medium-low heat for 5 min., stirring frequently.
Drain your noodles and return to saucepan. Pour the cream cheese sauce over and the chicken mixture over the noodles and mix together. Add 2 tablespoons of parmesan cheese and mix well.
Spray casserole dish with nonstick spray. Spoon mixture into dish and cover with foil.
Bake for 25 min. When time is up, top with mozzarella and remaining parmesan. Place the dish back into the oven to allow the cheese to melt. Enjoy!
You can also add in some other veggies like peas, mushrooms or carrots. I was able to get a dinner for 3 with some leftovers with this recipe. Click to PIN THE RECIPE!