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multi-grain rotini pasta broccoli florets chicken breasts PHILADELPHIA Light Cream Cheese Mozzarella cheese cheese
Viewed: 61 - Published at: 8 years agoIngredients
- 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 Product
- 3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Method
- Heat oven to 375 degrees F.
- 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 product; 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.
