Made Over Chicken Tetrazzini



1/2 pound spaghetti, uncooked
1 pound boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 ounces PHILADELPHIA Neufchatel cheese, cubed
1/4 cup flour
1 (14 ounce) can fat-free reduced-sodium chicken broth
3 tablespoons KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1. Preheat oven to 350 degrees F. Cook pasta as directed on package.
2. 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.
3. 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.
4. 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.

Makes 6 servings.

CDKitchen Recipe