Creamy chicken & pasta bake
1-1/2 cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (3 cups)
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup 25%-less-sodium chicken broth
1/4 cup (1/4 of 250-g tub) Light Cream Cheese Spread
3/4 cup Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp.100% Parmesan Light Grated Cheese
1. HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
2. 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 cheese is melted. Stir in 1/2 cup mozzarella.
3. DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
4. BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
serving size = 1-1/2 cups (375 mL)