Made-Over Chicken Tetrazzini

By amberwherley

Ingredients

• 1/2 lb. spaghetti, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 red pepper, chopped
• 2 cups sliced fresh mushrooms
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup flour
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

BRING Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.

DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.