Sunday, May 10, 2009

Tea's Creamy Chicken & Broccoli Pasta Bake

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.

Serves 4.

Recipe originally found here. Site includes nutrition information.

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