Ingredients
1/2
lb uncooked spaghetti, broken in half
1/2
teaspoon salt
1/2
lb boneless skinless chicken breasts, cut into bite-size pieces
2
cups Progresso™ chicken broth (from 32-oz carton)
8
oz cream cheese, cut in 1-inch pieces, softened
6
slices bacon, crisply cooked and crumbled
1/2
cup shredded Parmesan cheese (2 oz)
1/2
cup Progresso™ Italian style panko crispy bread crumbs
2
tablespoons butter, melted
Preparation
Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Spread spaghetti evenly in dish; set aside.
Sprinkle salt over chicken. In 12-inch nonstick skillet, cook chicken over medium-high heat 4 to 5 minutes, turning once, until browned. Add broth and cream cheese. Reduce heat to medium; heat to simmering. Stir constantly 1 to 2 minutes, breaking up cream cheese pieces, until combined. Mixture may appear grainy but will become smooth during baking.
Pour chicken mixture over pasta in dish; stir. Cover tightly with foil. Bake 28 to 30 minutes or until noodles are soft and inside of chicken is no longer pink. Stir mixture.
Meanwhile, in medium bowl, mix bacon, Parmesan cheese, bread crumbs and melted butter. Sprinkle evenly over baked pasta mixture. Bake 8 to 10 minutes longer or until bread crumbs are golden brown and cheese is melted. Serve immediately.
