Creamy Tomato & Basil Pasta Bake

http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=127468#category=817&subcategory=

1

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

2

cups  frozen broccoli and cauliflower florets, thawed, drained

1

tub  (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme

1/2

cup  fat-free reduced-sodium chicken broth

2

cups  hot cooked penne pasta

1/2

cup  KRAFT Shredded Mozzarella Cheese

6

 RITZ Crackers, crushed (about 1/4 cup)

2

Tbsp.  KRAFT Grated Parmesan Cheese

1

Tbsp.  butter, melted

Make It

HEAT oven to 350ºF.
COOK chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook and stir 2 to 3 min. or until heated through.
ADD cooking creme and broth; cook and stir 3 min. Stir in pasta and mozzarella. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
BAKE 15 min. Meanwhile, mix cracker crumbs, Parmesan and butter.
STIR casserole; top with crumb mixture. Bake, uncovered, 5 min. or until topping is golden brown.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.

Substitute

Substitute your favorite frozen vegetable for the frozen broccoli and cauliflower florets.

servings

total:
4 servings, about 1-1/2 cups each