Made-over Chicken Tetrazzini

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.