Made-over Chicken Tetrazzini

8 oz. spaghetti, uncooked
1 lb. boneless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced mushrooms
4 oz. cream cheese
1/4 cup flour
14 oz. chicken broth
3 TBSP. parmesan cheese
1/2 cup mozzarella cheese

Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers, and mushrooms. Cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet and set aside.

Place cream cheese, flour, and broth in a skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low, and simmer for 5 min., stirring frequently.

Drain pasta, return to saucepan. Add cream cheese mixture, chicken mixture, and 2 TBSP. Parmesan cheese. Mix well. Spoon into 2 qt. round casserole dish, cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 TBSP. Parmesean cheese. Continue baking, 2 minutes, or until mozzarella cheese is melted.

Makes 6- 1 cup servings