Creamy Chicken and Pasta Bake (Adapted from the Food & Family magazine)
1-1/2 cups multigrain rotini Pasta, uncooked (I used Penne)
1 small bunch Broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts
1/2 cup Chicken Broth
2 oz. Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF. 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 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. 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.
I cooked the Chicken and then start cutting it up as it's cooking
Cook the Pasta and Broccoli
When Chicken is cooked, add the Chicken Broth and Cream Cheese and let melt
After the Cream Cheese has melted, mix in half of the grated Mozarella, and then add the Pasta and Broccoli.