Wednesday, January 13, 2010

Creamy Chicken and Pasta Bake

i've noticed my food photography got progressively worse as it got darker earlier this winter. last summer, i had great light when i finished so much. well, anyways, this dish is simple, quick, and so yummy! sorry again about the craptastic pic.

rory was sick all day yesterday and sadie woke up er..being sick last night too...poor things. luckily they're doing better, but cross your fingers/pray i don't get it!

Creamy Chicken and Pasta Bake
adapted from Kraft Foods


1-1/2 cups small pasta (bow tie, rotini...)pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

***the kraft recipe calls for 2 oz. cream cheese, but i like the sauce to be thicker, so i use 4 oz. changes shown above! :D

1 comment:

  1. Funny I just made this - I like the idea of adding more cream cheese! Thanks