Friday, April 3, 2009

Creamy Chicken and Pasta Bake

I saw this recipe in the newest Kraft Food and Family Magazine. It looked yummy!

1 1/2 cups rotini pasta, uncooked
1 small bunch of broccoli, cut into florets (about 3 cups)
1 lb boneless, skinless chicken breast, cut into bite-size pieces
1/2 cup of chicken broth
2 oz of cream cheese, cubed
1 cup shredded mozzarella cheese
2 tsp grated parmesan cheese

Heat oven to 375 degrees. Cook pasta in large sauce pan as directed on package, adding broccoli for the last 3 minutes. Then heat large nonstick skillet on medium-high heat. Add chicken, cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes. Add cream cheese; cook and stir on low heat for 1 minute or until melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture and mix lightly. Spoon into 8-inch square dish; cover. Bake for 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake uncovered for 3 minutes. Let stand for 5 minutes.

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