- 6
- 10 mins
4.8/5
(4 Votes)
Ingredients
- 300 g whole wheat spaghetti, uncooked
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups sliced fresh mushrooms
- 1 red pepper, chopped
- 1/2 cup Philadelphia Light Cream Cheese Product
- 1/4 cup flour
- 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
- 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
- 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
Preparation
Step 1
Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, cook and stir chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is done. Remove from skillet; set aside. Add cream cheese product, flour and broth to skillet; bring to boil, stirring constantly with whisk. Simmer on medium-low heat 5 min., stirring frequently.
Heat oven to 350°F. Drain spaghetti; return to saucepan. Add cream cheese sauce, chicken mixture and 2 Tbsp. Parmesan; mix lightly. Spoon into 2-L casserole dish; cover.
Bake 25 min. or until heated through. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.