Ingredients for Creamy Chicken Pasta And Broccoli Bake
- 1 pound Rotini pasta
- 1 large head Fresh Broccoli Florets
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 1 cup Low Sodium Chicken Broth
- 4 ounces Light Cream Cheese Spread
- 1 cup Part Skim Mozzarella Cheese, shredded and divided
- Lowfat Parmesan Cheese
- 1 tablespoon olive oil
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How to Make Creamy Chicken Pasta And Broccoli Bake
- Preheat oven to 350°F (175°C). Cook 1 pound of whole wheat pasta according to package directions, adding 1 large head of broccoli florets during the last 3 minutes of cooking.
- Meanwhile, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- Add 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes.
- Cook for 3-5 minutes, or until chicken is no longer pink, stirring frequently.
- Stir in 1 cup of chicken broth.
- Simmer for 3 minutes, or until chicken is cooked through.
- Reduce heat to low. Stir in 4 ounces of cream cheese until melted and smooth.
- Remove from heat and stir in 1/2 cup shredded mozzarella cheese.
- Drain the cooked pasta and broccoli.
- Add the pasta and broccoli to the chicken mixture and gently combine.
- Pour the mixture into an 8x8 inch baking dish.
- Cover the dish with foil.
- Bake for 15 minutes.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Bake, uncovered, for an additional 3 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
4g
Fat
29g
Carbs
11g
