Made-Over Chicken Tetrazzini

• 8 ounces spaghetti, cooked as directed
• 1 lb boneless skinless chicken breast, cubed
• 1 medium red pepper, chopped
• 2 cups fresh mushrooms, sliced
• 4 ounces neufchatel cheese, cubed
• 1/4 cup flour
• 14 ounces reduced-sodium fat-free chicken broth
• 3 tablespoons parmesan cheese, divided
• 1/2 cup reduced-fat mozzarella cheese

1. Preheat oven to 350 degrees. Spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms: cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet, set aside.
2. 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.
3. Add Neufchatel cheese mixture, chicken mixture, and 2 Tbsp of the parmesan cheese to cooked spaghetti; mix well. Spoon into 2-qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 Tbsp parmesan cheese; continue baking, uncovered, 2 minutes, or until cheese is melted.

chicken, red pepper, fresh mushrooms, neufchatel cheese, flour, chicken broth, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/made-over-chicken-tetrazzini-257225 (may not work)