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
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.