Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; 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 sprayed with cooking spray; cover.
Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.
Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables.
If you break the spaghetti in half before cooking, it makes serving the dish easier.
This delicious, yet low-calorie and low-sodium, recipe is a low-fat version of a classic recipe that can fit into a healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.