LOW-FAT CHICKEN TETRAZZINI

Low-Fat Chicken Tetrazzini image

Serve up this Low-Fat Chicken Tetrazzini to hit a high note with its savory sauce. This better-for-you Low-Fat Chicken Tetrazzini is great as a weeknight entrée to share with your family and friends.

Provided by My Food and Family

Categories Pasta

Time 55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 red pepper, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup flour
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F.
Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g