Creamy Chicken Pasta Bake

Busy day...needed something quick that required no quick runs to the store. Hmmm...what's in my fridge/pantry?

Oh...good...here we go...

I doubled, and served with ready-made garlic bread and a salad...

Creamy Chicken Pasta Bake

1-1/2 cups pasta, uncooked (I used Farfalle)

1 small bunch broccoli, cut into florets (about 3 cups) OR 3 cups frozen broccoli florets

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

1/2 cup chicken broth

2 oz. cream cheese

1 cup shredded mozzarella

2 TBS grated Parmesan cheese

Salt and pepper

1. Heat oven to 375. Cook pasta in large saucepan as directed on package. Add broccoli last three minutes..

2. Meanwhile, heat large non-stick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese, cook and stir over low heat 1 minute or until melted. Stir in 1/2 cup mozzarella.

3. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.

4. Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes. Season with salt and pepper to taste.

courtesy Food and Family magazine