14.5 oz chicken broth fat-free reduced-sodium canned
0.3 cup flour
2 cups mushrooms fresh sliced
4 oz philadelphia neufchatel cheese cubed ()
3 Tbsp parmesan cheese divided grated kraft
1 bell pepper red chopped
0.5 cup milk mozzarella cheese shredded 2% kraft
1 lb chicken breasts boneless skinless cut into bite-size pieces
0.5 lb pasta like spaghetti uncooked
Equipment
frying pan
sauce pan
oven
whisk
Directions
Heat oven to 350F.
Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink.
Remove from skillet; cover to keep warm.
Bring Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
Drain spaghetti; return to saucepan.
Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.
