15 December 2009

Creamy Chicken & Pasta Bake

1-1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup fat-free reduced sodium chicken broth
2 oz. Neufchatel cheese, cubed
1 cup Mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese

Heat oven to 375 degrees. 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, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into a baking dish (I use a 9X13 glass cake pan); cover. Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

6 - 1 cup servings
Serving is 6.3 points

This is a yummy dish. My kids love it and so do I! This is another Kraft recipe.
Twice-Baked Sweet Potatoes

2 large sweet potatoes (1-1/2 lb.)
2 oz. Neufchatel Cheese
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined baking pan (I used a cookie sheet). Bake 30-35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells. Bake 8 minutes or until potatoes are heated through.

servings: 4
points per serving: 2.75 points.

OK...So these were SOOOOOOO yummy!!! I made these for Thanksgiving and we want to make them again and again. I know this will be a regular dish on our Thanksgiving table! The original recipe called for pecans (sprinkled on top before the second bake) but I omitted them because of the extra points it added. I used regular brown sugar but I'm sure the Splenda brown sugar would be ok and would lower the points some. This dish was definitely a healthier choice than the regular sweet potato dish made with tons of butter and sugar. This recipe came from Kraft.com. Here's the link the their recipe.