Creamy Chicken & Pasta Bake - cooking recipe

Ingredients

1 1/2 cups rotini pasta, multi-grain, uncooked
1 bunch broccoli, cut into florets (about 3 cups)
1 lb boneless skinless chicken breast, cut into bite-size pieces
1/2 cup reduced-sodium fat-free chicken broth
2 ounces neufchatel cheese, cubed
1 cup mozzarella cheese, shredded, divided
2 tablespoons parmesan cheese, grated

Preparation

Heat oven to 375 degrees.
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.