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.

Santa Fe Chicken

1 large onion, chopped
1 garlic clove
spray of Pam
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain white rice
4 boneless skinless chicken breast halves (4 oz each)
shredded cheddar cheese (optional)
chopped fresh cilantro (optional)

Spray a large skillet with Pam and saute onion and garlic until tender. Add broth and salsa; bring to a boil. Stir in rice. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear and rice is tender. Remove from the heat.

Sprinkle with cheese and cilantro if desired (point value does not include cheese).

Yields: 4 servings - 5 points each

This is a recipe that I found a while ago in a Taste of Home recipe book. It was submitted by a lady from Texas. It is very easy to make and it only takes one pan to make it...I'm all for less mess and less dishes! The cilantro adds a nice flavor. Last night when we ate it, Kris sprinkled the top with lime juice as well as the cilantro and cheese and he said it was really good. I eat mine without the cheese because it's lower points that way. If you want to measure out a small serving of cheese and add the extra points you can easily do that.

Three Cheese Chicken Pasta Bake

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (16 oz raw/11 oz cooked)
1 tsp. dried basil leaves
1 jar (14-1/2 oz or 2 cups) spaghetti sauce
1 can (14-1/2 oz) diced tomatoes, drained
2 oz Neufchatel cheese, cubed
1 cup (3 oz) shredded mozzarella cheese (low-moisture part skim)
2 Tbsp. grated parmesan cheese

Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min.
Cook and stir chicken basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 qt. baking dish.

Cover and bake 20 min. Sprinkle with remaining cheese (1/2 cup mozzarella and 2 Tbsp parmesan) and bake uncovered for about 3 more minutes.

Makes 6 servings (1 c. each) = 5 points per serving.

I made this for dinner last night and it was YUMMY!!! For something different I may add broccoli in with the spinach next time. This recipe came from a Kraft magazine...I did change a few things to make it healthier (less points). Kraft has an assortment of healthy recipes. Visit Kraft Foods and look around...you may find some other yummy recipes. ENJOY!!!

Chicken Veggie Casserole

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup skim milk
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 cups cubed cooked chicken (I use boneless, skinless chicken breasts)
1 can (15-1/4 oz) whole kernel corn, drained
2 cups frozen cut green beans, thawed (or canned)

Preheat oven to 400 degrees.

In a large bowl, combine the soup, milk, thyme, salt, and pepper. Stir in the chicken, corn, beans and potatoes.

Pour into a greased 1-1/2 qt. baking dish. Bake uncovered, at 400 degrees for 15 minutes or until heated through.

If I have time, I precook the potatoes and chicken earlier in the day. Then when I'm ready to cook dinner I can just throw it together really quick!

Servings: 6
Points per serving: 4 points