Creamy Tomato & Basil Pasta Bake

By moddie2bert

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups frozen broccoli and cauliflower florets, thawed, drained
• 1 tub (10 oz) Philadelphia Tomato & Basil Cooking Creme
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 cups hot cooked penne pasta
• 1/2 cup Kraft Shredded Mozzarella Cheese
• 6 Ritz Crackers, crushed (about 1/4 cup)
• 2 tablespoons Kraft Grated Parmesan Cheese
• 1 tablespoon butter, melted

Details

Servings 4

Preparation

Step 1

Heat oven to 350ºF.
Cook chicken in large nonstick skillet on medium heat 5 to 6 minutes or until done. Add vegetables; cook and stir 2 to 3 minutes or until heated through. Add cooking creme and broth; cook and stir 3 minutes. Stir in pasta and mozzarella. Spoon into 2-quart casserole sprayed with cooking spray; cover. Bake 15 minutes. Meanwhile, mix cracker crumbs, Parmesan and butter. Stir casserole; top with crumb mixture. Bake, uncovered, 5 minutes or until topping is golden brown.

Note: Substitute your favorite frozen vegetable for the frozen broccoli and cauliflower florets.