creamy chicken & pasta bake

This one is from Kraft. We had it tonight. It was really good, but only makes an 8x8 dish, so don't plan on leftovers unless you double it. Ari really liked it, too. Photo from KraftFoods.com

1 1/2 cups rotini pasta, uncooked (the whole grain pasta we used was really good in it)

1 small bunch broccoli, cut into florets (about 3 cups)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces (I could have done with a little less chicken, maybe 3/4 lb?)

1/2 cup chicken broth

2 oz. cream cheese, cubed

1 cup mozzarella, divided (I realized last min. I didn't have mozz., but provolone was also good:)

2 Tbsp. parmesan

HEAT oven to 375º. 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. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.