Chicken Tetrazzini

what you need

1/2 lb. spaghetti, uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 red pepper, chopped

2 cups  sliced fresh mushrooms

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4 cup  flour

1 can (14 oz.) fat-free reduced-sodium chicken broth

3 Tbsp.  KRAFT Grated Parmesan Cheese, divided

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

BRING Neufchatel, flour and broth to boil in same skillet, stirring constantly with whisk; simmer on medium-low heat 5 min., stirring frequently.

DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole; cover.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted