Creamy Chicken & Pasta Bake

Source: Kraft Spring '09 Magazine

I love the Kraft Magazine. There are so many great recipes, plus their site is pretty great too.

Ingredients

• 1 1/2 cups multi-grain rotini pasta (used full 1 lb box)
• 1 small bunch broccoli, cut into florets (about 3 cups)
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup fat-free reduced sodium chicken broth (used full 14oz can)
• 2 oz Neufchatel cheese, cubed (used 6oz)
• 1 cup shredded mozzarella cheese, divided (used full 8oz bag)
• 2 Tbsp grated Parmesan cheese

Preparation

• Heat oven to 375 degrees
• Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes
• Heat large non-stick 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 cooked through
• Add Neufchatel cheese; cook and stir on low heat for 1 min 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 min or until heated through
• Sprinkle with remaining cheeses
• Bake uncovered, 3 min or until melted
• Let stand 5 min.

Next Time- This was really good. Leftovers were great too. Maybe following the directions in regards to the amount of liquid used would be a better idea.