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Creamy Chicken and Pasta Bake Recipe

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This recipe for Creamy Chicken and Pasta Bake is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 cups Multigrain Rotini pasta, uncooked
1 small bunch of Broccoli, cut into florets (3 cups)
1 lb. Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1/2 cup Chicken Broth
2 oz. Neufchâtel Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesean Cheese
Directions:
Directions:
Heat oven to 375º. Cook pasta in a large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or longer until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add Neufchâtel cheese; cook and stir on low heat 1 minute 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 in. square baking dish; cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 minutes.
Number Of Servings:
Number Of Servings:
4

 

 

 

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