Makes 4 servings
1 ½ cup multi-grain rotini pasta
1 bunch broccoli, cut into florets
4 (4oz) chicken breast, sliced
½ cup low-sodium chicken broth
2 oz Philadelphia Neufchatel cheese, cubed
1 cup 2% milk shredded mozzarella
1. Preheat oven to 375
2. Cook pasta in a large saucepan as directed on the package.
3. Steam broccoli.
4. Heat a large nonstick skillet on medium-high heat. Add chicken and cook well until no longer pink, stirring frequently. Stir in broth and simmer for 3 minutes. Add Neufchatel cheese and cook and stir on low heat for 1 minute or until melted. Stir in ½ cup mozzarella.
5. Drain pasta. Add the pasta and broccoli to the chicken mixture and mix. Pour mixture into a hotel pan.
6. Bake for 15 minutes or until heated through. Sprinkle with the remaining mozzarella cheese and bake uncovered for an additional 3 minutes or until melted. Let stand 5 minutes.
Optional: May add roasted peppers or tomatoes for added color. A small tossed salad can also be offered on the side.
Chef Notes: Recipe can be made in advance and baked the day of service for a chef stations, pasta, broccoli, chicken, and sauce can be kept separate and sautéed to order if desired.
Nutrition Facts: 1 (1 ½ cup) servings – Total calories: 390, Fat: 12g, Sat Fat: 6g, Sodium: 480mg, Carbs: 28g, Protein: 43g
Provided by: Cathlyn Rivera, RD, Sarasota Memorial Health Care System Registered Dietitian