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1 1/2c. Rotini pasta
3 c. broccoli florets
1 lb. boneless skinless chicken, cut into bite-sized pieces
1/2 c. chicken broth
2 oz. cubed cream cheese
1 c. shredded mozzarella cheese, divided
2 Tbsp. grated Parmesan Cheese
Heat oven to 375. Cook pasta and add broccoli in for the last 3 minutes.
Meanwhile, on medium heat cook chicken, then stir in broth for 3 min, add cream cheese until melted, then stir in 1/2 c. mozzarella.
Drain pasta and broccoli and add to chicken mixture. Spoon into an 8-inch square baking dish and cover.
Bake 15 minutes. Sprinkle with remaining cheeses then bake uncovered for 3 minutes. Let stand 5 minutes.
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