Prep
15-30 mins
Cook
25 min
Calories
350
Ingredients
1/2 lb
spaghetti, uncooked
1 lb
boneless skinless chicken breasts, cut into bite-size pieces
2 cups
sliced fresh mushrooms
1
red pepper, chopped
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup
flour
1 can
(14.5 oz.) fat-free reduced-sodium chicken broth
3 tbsp
Grated Parmesan Cheese, divided
1/2 cup
2% Milk Shredded Mozzarella Cheese
Instructions
Step 1
Heat oven to 350°F.
Step 2
Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
Step 3
Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
Step 4
Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
Step 5
Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Step 6
Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.