Creamy Chicken & Pasta Bake

• 3 cups multi-grain rotini pasta, uncooked
• 3 cups broccoli florets
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Philadelphia Light Cream Cheese Product
• 3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 2 Tbsp. Kraft 100% Parmesan Light Grated 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, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently.
4. Stir in broth; simmer 3 min.
5. or until chicken is done.
6. Add cream cheese product; cook and stir on low heat 1 min.
7. or until cream cheese is melted.
8. Remove from heat.
9. Stir in 1/2 cup mozzarella.
10. Drain pasta mixture.
11. Add to chicken mixture; mix lightly.
12. Spoon into 8-inch square baking dish; cover.
13. Bake 15 min.
14. or until heated through.
15. Sprinkle with remaining cheeses.
16. Bake, uncovered, 3 min.
17. or until melted.
18. Let stand 5 min.

multigrain rotini pasta, broccoli florets, chicken breasts, philadelphia light cream cheese, mozzarella cheese, cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-pasta-bake-112865.aspx (may not work)