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Creamy Chicken & Pasta Bake

Prep Time:

20 min

Total Time:

38 min

Makes:

What You Need!

1-1/2 cups multigrain rotini pasta, uncooked

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

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup 25%-less-sodium chicken broth

1/4 cup (1/4 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread

3/4 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided

2 Tbsp. KRAFT 100% Parmesan Light Grated 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; 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 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.

Kraft Kitchens Tips

Special Extra

Add 1/2 tsp. dried basil leaves to skillet along with the chicken.

Substitute

Substitute 2.3-L casserole dish for the square baking dish.

K:55704v2ec:112865

(23)

Rated

by JessicaOke on 11/6/2009

See All Ratings and Comments

Serving Size = 1-1/2 cups (375 mL)

Nutritional Information

Calories

360

Total fat

10 g

Saturated fat

5 g

Cholesterol

90 mg

Sodium

670 mg

Carbohydrate

26 g

Dietary fibre

3 g

Sugars

2 g

Protein

40 g

Vitamin A

20 %DV

Vitamin C

50 %DV

Calcium

20 %DV

Iron

15 %DV

Diabetes Food Choices

1-1/2 Carbohydrates + 4 Meat & Alternatives

Nutrition Bonus

Enjoy our contemporary twist on a traditional pasta bake. The broccoli provides an excellent source of vitamin C, while the cheese provides a good source of calcium.