1 1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 1b. boneless skinless chicken breasts, cut into bite-size pieces (seasoned with garlic salt and pepper)
1/2 cup chick broth (fat free)
2 oz (1/4 of 8-oz. brick) low fat Cream Cheese
1 cup 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium high heat. Add chicken; cool 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Stir in 1/2 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Serve!
CALORIES 390, FAT 12g (SAT 6g), CHOL 90mg, SODIUM 480mg, CARB 28g, FIBER 4g, SUGARS 2g, PROTEIN 43g
Note from Angela: I was just reading the reviews on the Kraft Foods website. People were saying it was a bit dry. It was a little dry but it didn't bother me. The reviewers suggest doubling the cream cheese and chicken broth. It will add some to the nutritional infomation but it would make it creamier. I thought it was good just as written.