Creamy Chicken SpaghettiSubmitted by: CARMACK98
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. Add Neufchatel cheese; cook 1 min. or until cheese is melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with Parmesan cheese.
Jazz It Up
Sprinkle spaghetti with 2 Tbsp. chopped fresh basil or parsley along with the Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CARMACK98.