Monday, June 15, 2009

Recipe: Creamy Chicken Pasta


Photo & recipe courtesy of kraftfoods.com

Creamy Chicken Pasta

1.5 cups whole wheat rotini pasta, uncooked (I used bowtie instead)
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) 1/3 Less Fat than Cream Cheese, cubed
1 cup Mozzarella Cheese, divided
2 tbsp 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.

3 comments:

Dr. Drama said...

I may have to make this for dinner tonight!

Life with Pog said...

If I ate chicken, I'd be all over that! :)

r4 games said...

Pasta is my favorite breakfast recipe. Thanks for this one. I would like to make it in breakfast. It sounds delicious.

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