Creamy Chicken Spaghetti

Source: Kraftfoods.com

Servings: 4 (2 c. each)

Prep Time: 10 minutes

Baking/Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 lb. spaghetti (or other pasta), uncooked
• 1/4 c. Kraft Light Zesty Italian Dressing
• 1 lb. boneless skinless chicken breasts (or thighs), cut into 1-in. pieces
• 2 zucchini, cut in half lengthwise, then cut crosswise
• 2 c. spaghetti sauce
• 4 oz. (1/2 of 8-oz. pkg.) Neufchatel or fat-free cream cheese, cubed
• 2 T. grated Parmesan cheese

Directions:

1. Cook pasta as directed on package.
2. Meanwhile, heat Italian dressing in large non-stick 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.
3. Bring just to boil, stirring occasionally. reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. Add cream cheese; cook 1 min. or until cheese is melted and mixture is well-blended, stirring occasionally.
4. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with Parmesan cheese.

Comments:

I'm almost embarassed to post this simple recipe with the gourmet Italian chefs in our family! But, it's super-quick and easy. . .perfect for throwing together after a long day at work. (It's also a great way to get rid of zucchini and/or summer squash during garden-harvesting season!) Very healthy, tasty, and a nice alternative to regular ol' spaghetti. (As a heads-up, the sauce will be pink once you've added the cream cheese!)