Chicken Tetrazzini Make-Over

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