Creamy Tomato & Basil Pasta Bake

By Pagingdrstarling

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 Tbsp. KRAFT Grated Parmesan Cheese
• 1 Tbsp. butter, melted

Preparation

Step 1

HEAT oven to 350ºF.

COOK chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook and stir 2 to 3 min. or until heated through.

ADD cooking creme and broth; cook and stir 3 min. Stir in pasta and mozzarella. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

BAKE 15 min. Meanwhile, mix cracker crumbs, Parmesan and butter.

STIR casserole; top with crumb mixture. Bake, uncovered, 5 min. or until topping is golden brown.