Easy Chicken Tetrazzini


1 lb spaghetti, uncooked
1 lb boneless, skinless chicken breasts, cut in bite-size pieces
2 cups sliced fresh mushrooms
1 bell pepper (any color), cut in strips
2 garlic cloves, minced
1/4 cup flour
1 cup milk
1 cup fat-free, low-sodium chicken broth
1/4 cup grated Parmesan cheese, divided
1/2 cup shredded Swiss cheese
1/4 cup chopped fresh basil


1. Cook spaghetti in a large saucepan as directed on package, omitting salt. Meanwhile, cook chicken, mushrooms, peppers and garlic in a large ovenproof nonstick skillet over medium heat 8 to 10 minutes or until chicken is done. Remove chicken mixture from skillet; cover to keep warm.

(If you break the spaghetti in half before cooking, it makes serving the dish easier).

2. Whisk together the flour and milk until blended. Add to broth in same skillet; mix well. Bring to a boil, whisking constantly; simmer over medium-low heat 5 minutes or until thickened, stirring frequently. Remove from heat.

3. Preheat broiler. Drain spaghetti. Add to ingredients in skillet along with 3 Tbsp of the Parmesan; toss to evenly coat. Top with Swiss cheese and remaining Parmesan.

4. Broil 4 inches from heat for 2 minutes or until top is lightly browned and Swiss cheese is melted. Sprinkle with basil.

YIELD: 6 Servings

Weight Watchers (8 PointsPlus), (9 SmartPoints)