I got this recipe in the food and family magazine Spring 2009 issue. It's really good and has less than 500 calories!
What you need:
1 1/2 C. multi-grain rotini pasta, uncooked
1 small bunch of broccoli cut into florets (about 3 C.)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 C. fat-free reduced-sodium chicken broth
2 oz. Cream Cheese, cubed
1 C. shredded Mozzarella Cheese, divided
2 Tbsp. Parmesan Cheese
Make it:
Heat oven to 375*. 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 melted. Stir in 1/2 C. mozzarella cheese.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square 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.
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