Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is done. Stir in tomatoes and 1/4 cup mozzarella; cook 1 to 2 min. or until heated through, stirring occasionally.
Drain spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella and Parmesan.
For a little lemon zing, add 1 tsp. lemon pepper seasoning as you cook and stir the chicken and broccoli.
Spaghetti will be easy to handle if you break it in half before cooking.
The broccoli in this low-calorie low-fat meal provides a good source of both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 12g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 2-1/2 cups each
* 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.