Creamy Chicken Spaghetti

We had this for dinner last night and it was delish. I thought I would share it with you all. Brampton even ate a whole bowl full (and he's picky)!!!

1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz. (1/2 of 8 oz. pkg) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. KRAFT 100% Grated 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 cheese; 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.

Jazz it up:
Sprinkle spaghetti with 2 Tbsp. chopped fresh basil or parsley along with Parmesan cheese.