• 4servings
  • 40minutes
  • 390calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups multi-grain rotini pasta , uncooked

  2. 3 cups small broccoli florets

  3. 1 lb. boneless skinless chicken breast s, cut into bite-size pieces

  4. 1/2 cup fat-free reduced-sodium chicken broth

  5. 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

  6. 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese , divided

  7. 2 Tbsp. KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375ºF.

  2. COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.

  3. 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 Neufchatel; cook and stir on low heat 1 min. or until melted. Remove from heat. Stir in 1/2 cup mozzarella.

  4. DRAIN pasta mixture. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.

  5. BAKE 15 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 3 min. or until mozzarella is melted.


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