Made-Over Chicken Tetrazzini

This remade pasta dish is as scrumptious as it is smart. Prep: 25 min. / Total: 55 min. Ingredients: 1/2 lb. (8 oz.) spaghetti, uncooked 1 lb. boneless, skinless chicken breasts, cubed 1 med. red pepper, chopped 2 c. sliced fresh mushrooms 4 oz. (1 1/2 [8 oz.] Philadelphia Neufchatel Cheese, 1/3 Less FAt than Cream Cheese, cubed) 1/4 c. flour 1 can (14 oz.) fat-free reduced-sodium chicken broth 3 tbsp. Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese Preheat oven to 350 deg. F. Cook pasta as directed on pkg. Meanwhile, spray lg. non-stick skillet w/ cooking spray. Add chicken, peppers & mushrooms; cook & stir 5 min. or til chicken is no longer pink. Remove from skillet; set aside. Place Neufchatel cheese, flour & broth in skillet. Cook & stir w/ wire whisk til boiling. Rduce heat to med.-low; simmer 5 min., stirring frequently. Drain pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture & 2 tbsp. Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover w/ foil. Bake 25 min. Top w/ mozzarella & remaining 1 tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or til mozzarella cheese is melted. Makes 6 servings, 1 c. ea. Calories = 350 Fat = 9 g. (Sat. = 5 g.) Cholesterol = 65 mg. Sodium = 420 mg. Carbohydrates = 35 g. Fiber = 2 g. Sugars = 3 g. Protein = 31 g. Vitamin A = 20% DV Vitamin C = 30% DV Calcium = 20% DV Iron = 15% DV How it is done: Instead of making the sauce w/ butter & milk, use Philadelphia Neufchatel 1/3 Less Fat than Cream Cheese & fat-free reduced-sodium chicken broth. Reduce the overall amount of cheese in the dish & use Kraft 2% Milk Reduced Fat Mozzarella Cheese. This saves you 30 calories & 7 g. fat per serving.