Creamy Chicken and Pasta Bake

Ingredients

• 3 cups broccoli florets 
• 0.5 cup chicken broth fat-free reduced-sodium
• 1.5 cups multi-grain rotini pasta uncooked
• 2 oz philadelphia neufchatel cheese cubed ()
• 2 Tbsp parmesan cheese grated kraft
• 1 cup milk mozzarella cheese shredded 2% divided kraft
• 1 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
3. 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.
4. Add Neufchatel; cook and stir on low heat 1 min. or until melted.
5. Remove from heat. Stir in 1/2 cup mozzarella.
6. Drain pasta mixture.
7. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
8. Bake 15 min. or until heated through.
9. Sprinkle with remaining cheeses; bake, uncovered, 3 min. or until mozzarella is melted.