½ lb. (8 oz.) spaghetti,
uncooked
1 lb. boneless skinless
chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. Neufchatel cream
cheese, cubed
¼ cup flour
1 can (14 oz.) chicken broth
3 Tbs. grated parmesan
cheese, divided
½ cup shredded reduced fat
mozzarella cheese
Preheat oven to 350*. Cook
pasta as directed on package. Meanwhile, spray large nonstick skillet with
cooking spray. Add chicken, peppers and mushrooms; cook and stir for 10 minutes
or until chicken is no longer pink. Remove from skillet; set aside.
Place Neufchatel 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
saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbs. of the
parmesan cheese; mix well. Spoon into 2-quart casserole dish; cover with foil.
Bake 25 minutes. Top with mozzarella and remaining 1 Tbs. parmesan cheese;
continue baking, uncovered for 5 minutes or until mozzarella cheese is melted.
Makes 6 servings, 1 cup each
Posted by Jess
