Got Quads?

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Now, on to Sunday Suppers…. I just tried this recipe last week and it was pretty good, if I do say so myself. 

You’ll need:

1 1/2 c. multi-grain rotini pasta

1 small bunch broccoli, cut into florets (about 3 c.)

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

1/2 c. fat-free reduced sodium chicken broth

2 oz. Neufchatel cheese, cubed (1/4 of an 8 oz. pkg)

1 c. 2% milk shredded mozzarella cheese, divided

2 Tbsp. grated parmesan cheese

Cook pasta in large saucepan as directed on package, adding broccoli for last three minutes; meanwhile, heat large nonstick skillet on medium-high heat; add chicken; cook until no longer pink, stirring frequently; stir in broth; simmer 3 minutes or until chicken in thoroughly cooked; add Neufchatel cheese; cook and stir on low heat until melted; stir in 1/2 c. mozzarella; drain pasta and broccoli; add to chicken mixture; mix lightly; spoon into 8-inch square baking dish; cover; bake 20 minutes at 375 degrees; sprinkle with remaining cheeses; bake uncovered 5 minutes; let stand 5 minutes

The best part of this recipe? If you use the exact ingredients it has less than 500 calories per serving! I served it with bread and salad and we had plenty of leftovers.

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