• Prep Time: 25 min Total Time: 55 min Makes: 6 servings, 1 cup each

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, cubed
  • 1/4 cup flour
  • 1 can (14 oz.) fat-free reduced-sodium chicken broth
  • 3 Tbsp. Grated Parmesan Cheese, divided
  • 1/2 cup 2% Milk Shredded Mozzarella Cheese
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READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Chicken
COOKING METHOD Oven

Preparation

  1. Make It
  2. 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.
  3. PLACE Neufchatel cheese, 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.

Rating

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