Creamy Chicken Spaghetti

• 260 g whole wheat spaghetti, uncooked
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 1 lb. (500 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 2 zucchinis, cut in half lengthwise, then sliced crosswise
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Cook spaghetti as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
3. Add chicken; cook and stir 2 min.
4. Add zucchini; cook an additional 2 min., stirring frequently.
5. Stir in pasta sauce.
6. Bring just to boil, stirring occasionally.
7. Reduce heat to medium-low; simmer 5 min.
8. or until chicken is cooked through.
9. Add cream cheese spread; cook 1 min.
10. or until cheese is melted and mixture is well blended, stirring occasionally.
11. Drain spaghetti; place on serving plate.
12. Top with the chicken mixture; sprinkle with Parmesan cheese.

whole wheat spaghetti, italian dressing, chicken breasts, zucchinis, pasta sauce, cream cheese, cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-spaghetti-106505.aspx (may not work)