Made Over Chicken Tetrazzini

By Tangie2010

Ingredients

• 1/2 lb (8 oz) spaghetti, uncooked
• 1 lb Boneless skinless chicken breasts, cubed
• 1 medium Red pepper, chopped
• 2 cups sliced fresh mushrooms
• 4 oz (1/2 of 8-oz pkg.) 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
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

PLACE Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

DRAIN pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.