Yummy new recipe

Okay okay, it doesn't LOOK great, but it taste real good. And my picture doesn't exactly look like the picture in the magazine, but close enough.

Creamy Pasta:

1 1/2 cups of rotini pasta, uncooked (so I didn't have rotini pasta on hand, so I used penne)
3 cups broccoli, cut into florets (I used fresh, but I'd assume you can use frozen too)
1 lb boneless, skinless chicken breast, cut into bite-size pieces
1/2 cup fat free reduced-sodium chicken broth
2 oz cream cheese, cubed
1 cup 2 % milk 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 minutes
Meanwhile, heat large nonstick skillet on medium -high heat. Add chicken; cook 3 minutes or until no longer pink (took me about 7 minutes), stirring frequently. Stir in broth. Simmer for 3 minutes, or until chicken is done. Add Cream cheese; cook and stir on low heat for 1 minute. (or until cream cheese is melted) stir in 1/2 cup of mozzarella cheese.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes, then serve.

Kids loved it. Hubby loved it. Will make this again. It was easy, yummy, and pleasing.
Oh and I doubled mine, and put it in a 9 x 13 baking dish. There was enough left over to feed Casey lunch for 2 days. Makes enough.