Creamy Chicken & Pasta Bake

By Mary Jane

Ingredients

• 3 cups multi-grain rotini pasta, uncooked
• 3 cups broccoli florets
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Philadelphia Light Cream Cheese Spread
• 3/4 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Preparation

Step 1

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.

MEANWHILE, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese spread; cook and stir on low heat 1 min. or until cream cheese is melted. Remove from heat. Stir in 1/2 cup mozzarella.

DRAIN pasta mixture. 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.