Made Over Chicken Tetrazzini
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.) PHILADELPHIA Neufchatel Cheese (brick), 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
Preparation
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.