8.31.2009

Meal Idea Monday: Creamy Chicken Pasta Bake

This installment of Meal Idea Monday will include Creamy Chicken Pasta Bake! I made this last night with Geoff & Ashley in town. I doubled everything in the recipe except the broccoli and chicken and it was delish! I paired it with lite texas toast...mmm. Sorry, I didn't take any pictures of my own.

Creamy Chicken & Pasta Bake ~ 8 WW pts

Prep Time:

20 min

Total Time:

38 min

Makes:

4 servings, 1-1/2 cups each

What You Need!

1-1/2 cups multigrain rotini pasta, uncooked

1 small bunch broccoli, cut into florets (about 3 cups)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 tsp. dried basil leaves

1/2 cup fat-free reduced-sodium chicken broth

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

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; Add 1/2 tsp. dried basil leaves to skillet along with the chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; 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 2-qt. casserole dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.