INGREDIENTS:

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

DIRECTIONS:

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.

TIP:
(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)