Creamy Chicken & Pasta Bake

• 1 1/2 cups rotini pasta, multi-grain, uncooked
• 1 bunch broccoli, cut into florets (about 3 cups)
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 ounces neufchatel cheese, cubed
• 1 cup mozzarella cheese, shredded, divided
• 2 tablespoons parmesan cheese, grated

1. Heat oven to 375 degrees.
2. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
3. Meanwhile, heat large nonstick skillet on medium-high heat.
4. Add chicken; cook 3 minutes or until no longer pink, stirring frequently.
5. Stir in broth; simmer 3 minutes or until chicken is done.
6. Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
7. Stir in 1/2 cup mozzarella.
8. Drain pasta and broccoli.
9. Add to chicken mixture; mix lightly.
10. Spoon into 8-inch square baking dish; cover.
11. Bake 15 minutes or until heated through.
12. Sprinkle with remaining cheeses.
13. Bake, uncovered, 3 minutes or until melted.
14. Let stand 5 minutes.

rotini pasta, broccoli, chicken breast, chicken broth, cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/creamy-chicken-pasta-bake-372542 (may not work)