Creamy Chicken & Pasta Bake

Submitted by CookingONTheSide

"I love creamy pasta dishes and this one is lower in fat and has fewer calories than traditional ones. The recipe is from Kraft. A serving is 1 1/2 cups each."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 354.88 ml multi-grain rotini pasta, uncooked
• 1 small bunch broccoli, cut into florets (about 3 cups)
• 453.59 g boneless skinless chicken breast, cut into bite-size pieces
• 118.29 ml reduced-sodium fat-free chicken broth
• 56.69 g neufchatel cheese, cubed
• 236.59 ml 2% milk mozzarella cheese, shredded and divided
• 29.58 ml parmesan cheese, grated

directions

1. Heat oven to 375 degrees.
2. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
3. Meanwhile, heat large nonstick skillet on medium-high heat.
4. Add chicken, cook 3 minutes or until no longer pink, stirring frequently.
5. Stir in broth; simmer 3 minutes or until chicken is done.
6. Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
7. Stir in 1/2 cup mozzarella.
8. Drain pasta and broccoli.
9. Add to chicken mixture; mix lightly.
10. Spoon into 8-inch square baking dish; cover.
11. Bake 15 minutes or until heated through.
12. Sprinkle with remaining cheeses.
13. Bake, uncovered, 3 minutes or until melted.
14. Let stand 5 minutes.
15. A serving is 1 1/2 cups each.