Made-Over Chicken Tetrazzini

• 300 g whole wheat spaghetti, uncooked
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups sliced fresh mushrooms
• 1 red pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 1/2 cup Philadelphia Light Cream Cheese Product
• 1/4 cup flour
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
• 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

1. Cook spaghetti in large saucepan as directed on package, omitting salt.
2. Meanwhile, cook and stir chicken and vegetables in large nonstick skillet on medium heat 5 min.
3. or until chicken is done.
4. Remove from skillet; set aside.
5. Add cream cheese product, flour and broth to skillet; bring to boil, stirring constantly with whisk.
6. Simmer on medium-low heat 5 min., stirring frequently.
7. Heat oven to 350F.
8. Drain spaghetti; return to saucepan.
9. Add cream cheese sauce, chicken mixture and 2 Tbsp.
10. Parmesan; mix lightly.
11. Spoon into 2-L casserole dish; cover.
12. Bake 25 min.
13. or until heated through.
14. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min.
15. or until mozzarella is melted.

whole wheat spaghetti, chicken breasts, mushrooms, red pepper, cream cheese, flour, chicken broth, cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/made-over-chicken-tetrazzini-91712.aspx (may not work)