8 oz. whole wheat spaghetti, prepared
1 lb. boneless skinless chicken breasts, cubed
1 med. Red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. cream cheese, cubed
¼ cup whole wheat flour
1 can chicken broth
3 Tbsp. Grated Parmesan cheese, divided
½ cup Shredded Mozzarella cheese
Preheat oven to 350o. Cook chicken, peppers, and mushrooms in sprayed skillet; cook and stir 5 min or until chicken is no longer pink. Remove from skillet; set aside.
Place cream 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 cheese mixture, chicken mixture, and 2 Tbsp of Parmesan cheese; mix well. Spoon into 2 quart round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining Parmesan cheese; continue baking, uncovered, 2 min or until mozzarella cheese is melted.
