1 lb. boneless skinless chicken breast s, 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
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Let's 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.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.
Substitute your favorite frozen vegetable for the frozen broccoli and cauliflower florets.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.