Creamy Chicken & Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love creamy pasta dishes and this one is lower in fat and has fewer calories than traditional ones. The recipe is from Kraft. A serving is 1 1/2 cups each. Ingredients:
1 1/2 cups multi-grain rotini pasta, uncooked |
1 small bunch broccoli, cut into florets (about 3 cups) |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1/2 cup reduced-sodium fat-free chicken broth |
2 ounces neufchatel cheese, cubed |
1 cup 2% milk mozzarella cheese, shredded and divided |
2 tablespoons parmesan cheese, grated |
Directions:
1. Heat oven to 375 degrees.
2. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
3. Meanwhile, heat large nonstick skillet on medium-high heat.
4. Add chicken, cook 3 minutes or until no longer pink, stirring frequently.
5. Stir in broth; simmer 3 minutes or until chicken is done.
6. Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
7. Stir in 1/2 cup mozzarella.
8. Drain pasta and broccoli.
9. Add to chicken mixture; mix lightly.
10. Spoon into 8-inch square baking dish; cover.
11. Bake 15 minutes or until heated through.
12. Sprinkle with remaining cheeses.
13. Bake, uncovered, 3 minutes or until melted.
14. Let stand 5 minutes.
15. A serving is 1 1/2 cups each.
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