Thursday, May 14, 2009

Creamy Chicken & Pasta Bake

1 1/2 cups Multi-Grain Rotini Pasta (uncooked)
3 cups Broccoli Florets
1 lb Boneless, Skinless Chicken Breasts (cut into bite-size pieces)
1/2 cup Fat Free, Reduced Sodium Chicken Broth
2 oz (1/4 of 8oz package) Philadelphia Neufchatel Cheese (cubed)
1 cup 2% Shredded Mozzarella Cheese (divided)
2 Tbsp Grated Parmesan Cheese

Heat oven to 375F. Cook pasta in large saucepan as directed, adding broccoli in at the last 3 minutes. Heat large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add neufchatel cheese, cook and stir on low heat 1 minutes or until melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover. Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

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