Made over Chicken Tetrazzini

I made this one a couple days ago and the leftovers are already gone so it was pretty good. It comes from the Kraft Food and Family magazine, Spring 2006 issue. It wasn't too difficult to make either which I love. It called for red peppers but I was fresh out so I used green....I'm not sure what the difference is other than the color. To me, this dish tasted like tuna noodle casserole but it was chicken. Go figure. If you end up making this one, comment on what you thought about the taste. I give this recipe a 4.

Ingredients

1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup flour
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

PLACE Neufchatel cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

DRAIN pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.