Creamy Chicken Spaghetti
1/2 lb spaghetti, uncooked (I used whole wheat whole grain thin spaghetti and it was delicious)
1/4 cup light Italian dressing (I used the Kraft Tuscan House Italian I had on hand)
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lenthwise, then sliced crosswise (I used one huge zucchini)
2 cups spaghetti sauce
4 oz cream cheese (or neufchatel cheese), cubed
Parmesan cheese
Cook spaghetti as directed on package.
Meanwhile, heat dressing in large nonstick 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. Bring just to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. Add Neufchatel; cook 1 min. or until cheese is melted and mixture is well blended, stirring occasionally.
Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with Parmesan cheese. (I just combined the drained spaghetti in the skillet with the chicken mixture and passed Parmesan cheese at the table. Less dishes!)