1 small bunch broccoli, cut into florets (about 3 c.)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 c. fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8 oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1 c. Kraft 2% milk shredded mozzarella cheese, divided
2 tbsp. Kraft grated parmesan cheese
Heat oven to 375 F. Cook pasta in large saucepan as directed on
package, adding broccoli for the last 3 min.
Meanwhile, heat large nonstick skillet on medium-high heat. Add
chicken; cook 3 minutes or until no longer pink, stirring frequently.
Stir in broth; simmer 3 minutes or until chicken is done. Add
Neufchatel cheese; cook and stir on low heat 1 minutes or until
melted. Stir in 1/2 c. mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon
into 8-inch square baking dish; cover.
Bake 15 minutes or until heated through. Sprinkle with remaining
cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5
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