Creamy Chicken & Pasta Bake

Monica Sigmon

Ingredients:
1 ½ cups Rotini Pasta, uncooked
1 small bunch Broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless Chicken Breasts cut into bite-size pieces
½ cup Chicken Broth
2 oz. (1/4 of 8 oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 tbsp. Grated Parmesan Cheese

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 until cream cheese is melted. Stir in ½ 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.