Ingredients:
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
1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
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 Kraft Part Skim Mozzarella Shredded Cheese
Instructions:
COOK spaghetti in large saucepan as directed on package, omitting salt.
MEANWHILE, cook and stir chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is done. Remove from skillet; set aside. Add cream cheese spread, flour and broth to skillet; bring to boil, stirring constantly with whisk. Simmer on medium-low heat 5 min., stirring frequently.
HEAT oven to 350°F. Drain spaghetti; return to saucepan. Add cream cheese sauce, chicken mixture and 2 Tbsp. Parmesan; mix lightly. Spoon into 2-L casserole dish; cover.
BAKE 25 min. or until heated through. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.