Creamy Chicken Spaghetti

A new twist on spaghetti! My boyfriend and I loved this recipe and will be sure to make it many times again. It is great re-heated, so if you want make extra and take it to work with you the next day!

Makes 4 servings (2 cups each)

What You Need

1/2 lb. spaghetti, uncooked

1/4 cup  KRAFT Light Zesty Italian 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, cubed

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK spaghetti as directed on package. 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; 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. 

nutritional information

per serving

Calories

 530

Total fat

 13 g

Saturated fat

 6 g

Cholesterol

 90 mg

Sodium

 1060 mg

Carbohydrate

 60 g

Dietary fiber

 6 g

Sugars

 13 g

Protein

 39 g

Vitamin A

 20 %DV

Vitamin C

 30 %DV

Calcium

 20 %DV

Iron

 20 %DV