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Creamy Tomato & Basil Pasta Bake

Creamy Tomato & Basil Pasta Bake recipe
photo by:kraft
I live in a house with four marines with super pickey diets and they all absolutely loved it! I used spinach for the veggie and it blander great.
posted by
Crazybeutiful92
on 8/6/2012
time
prep:
10 min
total:
42 min
servings
total:
4 servings, about 1-1/2 cups each
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What You Need

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.
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