Creamy Chicken & Pasta Bake

I found this recipe in the Spring 2009 edition of Kraft's Food & Family magazine. The only thing I added to it was minced garlic. (You can't eat a creamy pasta dish without garlic.) My son loved this dinner a lot.

A note: It makes about four 1-1/2 cup servings, which is perfect for a family of two adults and one six-year-old. Adjust the recipe for the size of your family. By the way, the magazine says that each serving has only 500 calories. WOOHOO!

Creamy Chicken & Pasta Bake

1-1/2 C. multigrain 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 C. fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) 1/3 Less Fat Cream Cheese, cubed
1 C. 2% Milk Shredded Mozzarella Cheese, divided
1 T. minced garlic

1) Preheat oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

2) Meanwhile, heat a large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth and the garlic; 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.

3) Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover with aluminum foil.

4) Bake 15 min. or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 min., or until melted. Let stand 5 min.