We had this for dinner tonight and we all enjoyed it. It's fairly healthy and decently tasty (though you will definitely want to add some salt). Nothing special, but a nice weeknight dinner.
1 lb boneless skinless chicken breast
2 c whole wheat rotini pasta
9 oz broccoli florets
1/2 c onions, chopped (the recipe list includes these onions but never says when to add them)
1 tbsp butter
2 c shredded mozzarella cheese
4 oz 1/3 Less Fat Neufchatel Cream Cheese
1 c low sodium chicken broth
Cut raw chicken into bite size chunks. Cut broccoli into bite-size florets.
Heat oven to 375. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes.
Meanwhile, heat butter in 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 cooked through. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 2 1/2 quart baking dish.
Bake 15 minutes or until heated through. Sprinkle with remaining cup of mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve.
Recipe originally found here. Site includes nutrition information.