Ingredients:
1 ½ cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts cut into bite-size pieces
½ cup fat-free reduced-sodium chicken broth
2 oz. Philadelphia Neufchatel Cheese, cubed
1 cup Kraft 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. Kraft Grated Parmesan Cheese
Directions:
*Heat oven to 375*F.
*Cook pasta is large saucepan as directed on package, adding broccoli for the last 3 min.
*Meanwhile, heat large nonstick skillet on medium-high heat.
*Add chicken; cook 3 min or until no longer pink, stirring frequently.
*Stir in broth; simmer 3 min. or until chicken is done.
*Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
*Stir in ½ cup mozzarella.
*Drain pasta and broccoli.
*Add to chicken mixture; mix lightly.
*Spoon into 8-inch square baking dish; cover.
*Bake 15 min or until heated through.
*Sprinkle with remaining cheeses.
*Bake, uncovered 3 minutes or until melted.
*Let stand 5 minutes.
Serves: 4
Source: Kraft Food & Family
Submitted by: Carma Chisam
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