Ingredients
8
oz uncooked penne pasta (about 2 1/3 cups)
1
cup Progresso™ Panko Italian style crispy bread crumbs (from 8-oz box)
1
tablespoon olive oil
1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup half-and-half
1/2
teaspoon garlic powder
3/4
teaspoon salt
1/4
teaspoon pepper
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cubed
3/4
cup grated Parmesan cheese
2
cups chopped cooked chicken
1
package (12.6 oz) frozen broccoli florets, thawed
1 1/2
cups shredded mozzarella cheese (6 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook pasta as directed on box; drain. In small bowl, mix bread crumbs and olive oil; set aside.
Meanwhile, in 2-quart saucepan, heat broth, half-and-half, garlic powder, salt and pepper over medium-high heat 2 to 3 minutes, or until mixture is hot and starting to bubble around edges. Add cream cheese; beat constantly with whisk 2 to 3 minutes or until cheese is melted. Remove from heat; add Parmesan cheese, beating until no lumps remain.
In large bowl, mix cooked pasta, chicken, thawed broccoli, 1 cup of the mozzarella cheese and the sauce mixture. Carefully stir until well mixed; transfer mixture into baking dish. Sprinkle with remaining 1/2 cup mozzarella cheese; top with bread crumb mixture.
Bake 30 to 35 minutes or until heated through and bubbling around edges. Let stand 10 minutes before serving.
