Creamy Tomato & Basil Pasta Bake

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups frozen broccoli and cauliflower florets, thawed, drained
• 1 tub (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 cups hot cooked penne pasta
• 1/2 cup KRAFT Shredded Mozzarella Cheese
• 6 RITZ Crackers, crushed (about 1/4 cup)
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 Tbsp. butter, melted

1. Heat oven to 350 degrees F.
2. Cook chicken in large nonstick skillet on medium heat 5 to 6 min.
3. or until done.
4. Add vegetables; cook and stir 2 to 3 min.
5. or until heated through.
6. Add cooking creme and broth; cook and stir 3 min.
7. Stir in pasta and mozzarella.
8. Spoon into 2-qt.
9. casserole sprayed with cooking spray; cover.
10. Bake 15 min.
11. Meanwhile, mix cracker crumbs, Parmesan and butter.
12. Stir casserole; top with crumb mixture.
13. Bake, uncovered, 5 min.
14. or until topping is golden brown.

boneless skinless chicken breasts, broccoli, creme, chicken broth, pasta, mozzarella cheese, crackers, parmesan cheese, butter

Taken from www.kraftrecipes.com/recipes/creamy-tomato-basil-pasta-bake-127468.aspx (may not work)