Creamy Chicken & Pasta Bake
Source of Recipe
Kraft
Recipe Introduction
Multi-grain pasta and lower-fat cheeses make this dish a better-for-you-choice.
List of Ingredients
- 1 1/2 cups multi-grain rotini pasta, uncooked
- 1 small bunch broccoli, cut into florets (about 3 cups)
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 cup fat-free reduced-sodium chicken broth
- 2 oz (1/4 of 8-oz pkg) Neufchatel cheese, cubed
- 1 cup 2% shredded mozzarella cheese, divided
- 2 T grated parmesan cheese
Instructions
- Heat oven to 375. Cook pasta in 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 until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted. Stir in 1/2 cup mozzarella.
- Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
- Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes, or until melted. Let stand 5 minutes.
Final Comments
Makes: 4 servings
Nutritional Info
Calories: 390
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 90 mg
Sodium: 480 mg
Carbohydrates: 28 g
Dietary Fiber: 4 g
Sugars: 2 g
Protein: 43 g
Vitamin A: 45%DV
Vitamin C: 40%DV
Calcium: 50%DV
Iron: 15%DV
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