YUM: Creamy Chicken & Pasta Bake

So no, I’m not down in San Antonio firing up the oven in 90+ degree weather. But I am hungry. That’s my reason for posting this deliciously hearty pasta dish from Kraft.

I made this one before I left Des Moines. It was delicious—and I just might have cooked this tonight if I had more than an empty fridge and two clean dishes. My dishwasher broke, and I’m out of fork and plates. How is a woman supposed to eat? Manual dish labor? Not in San Antonio. I’m not brave enough yet. I’m afraid of standing pools of water. The locals say that pools of water draw roaches and scorpions. I’ve had enough, and I’ve only seen beetles. So now that I’ve got your mouth watering, here’s the scrumptiously creamy pasta dish from my Iowa kitchen.

Creamy Chicken & Pasta Bake
Time: 38 minutes Makes: 4 servings (1½ cups each)

Ingredients
1½ cups multigrain 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 fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions
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.

Recipe at KraftFoods.com