Creamy Chicken Penne Pasta Bake

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 small bunch broccoli, cut into florets (about 3 cups)
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 2 Tbsp. flour
• 1 cup fat-free reduced-sodium chicken broth
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
3. Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat.
4. Add chicken and basil; cook 3 min.
5. or until chicken is no longer pink, stirring frequently.
6. Add flour; cook and stir 1 min.
7. Add broth; bring to boil.
8. Simmer on low heat 3 min.
9. or until sauce thickens and chicken is done.
10. Add Neufchatel; cook and stir 1 min.
11. or until melted.
12. Drain pasta and broccoli; return to saucepan.
13. Add chicken mixture; mix lightly.
14. Stir in 1/2 cup mozzarella.
15. Spoon into 8-inch square baking dish.
16. Bake 15 min.
17. or until heated through.
18. Sprinkle with remaining mozzarella and the Parmesan.
19. Bake 3 min.
20. or until cheese is melted.

multigrain penne pasta, broccoli, boneless skinless chicken breasts, basil, flour, chicken broth, cheese, milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-penne-pasta-bake-148738.aspx (may not work)