Creamy Chicken Pasta Bake

Here's a recipe I clipped from a magazine a while back and finally tried. SOoooo good! I'll be honest I've never used neufchatel cheese before so I think it scared me off a bit. I had no idea it is basically just a low fat version of cream cheese. This meal was super yummy! The orginal calls for whole wheat pasta which makes it even healthier, but I just used regular :) Easy and absolutely delish!

Creamy Chicken Pasta Bake
Recipe from Kraft Foods

2 cups rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chicken broth (I use 1/2 cube boulion w/1/2 cup water)
2 ounces (1/4 of 8 oz pkg) Neufchatel Cheese, cubed
1 cup shredded mozzarella cheese, divided
2 Tbsp grated parmesan cheese

Heat oven to 375. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
Meanwhile, heat large nonstick skillet on medium high heat with some cooking spray. Add chicken and cook until no longer pink, stirring frequently. Stir in broth and simmer 3 min. or until chicken is done. Add Neufchatel cheese; cook and stir on low heat 1 minute or until cheese is melted. Stir in 1/2 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish and cover with tinfoil.
Bake 15 minutes or until heated through. Sprinkle with remaining mozzarella and parmesan cheeses. Bake, uncovered for 3 minutes or until melted.