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Ingredients
- 1/2 ½ lb (8 0z) spaghetti, uncooked
- 1 lb. boneless skinless chicken breast, cubed
- 1 medium red pepper, chopped
- 2 C. sliced fresh mushrooms
- 4 oz. 1/3 less fat cream cheese
- 1/4 ¼ C. flour
- 1 can (14 oz.) fat free reduced sodium chicken broth
- 3 T. grated parmesan cheese
- 1/2 ½ C. shredded mozzarella cheese
Details
Preparation
Step 1
Cook pasta according to package.
Spray skillet with cooking spray and add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet and set aside.
Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low, simmer 5 minutes, stirring frequently.
Drain pasta, return to sauce pan. Add cream cheese mixture, chicken mixture and 2 T. parmesan cheese; mix well. Spoon into 2 qt. casserole dish. Top with mozzarella cheese and remaining 1 T. parmesan cheese. Cover with foil and bake 25-30 minutes.
*I added some garlic salt to the chicken and veggies while they were cooking and some chives when combining everythin½ lb
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