Creamy Broccoli Chicken with Pasta

1 1/2 cups rotini pasta, uncooked
1 cup chopped broccoli florets
1 lb. boneless skinless chicken, cut into bite size pieces
1/2 cup chicken broth
1 can cream of mushroom soup
4 oz. cream cheese, cut into cubes
1 cup mozzarella cheese
1/4 cup Parmesan cheese
2 Tbl. cooking oil
Black olives, optional

Preheat oven to 375 degrees. Cook pasta according to package. In a large skillet cook chicken in oil on medium high heat until done, about 8 - 10 minutes. Stir in broth, cream cheese, soup, and 1/2 cup of the mozzarella cheese. Cover with lid or foil and bake 15 minutes or until totally heated. Uncover and top with remaining mozzarella cheese and sprinkle with Parmesan cheese. Bake another 3-5 minutes or until cheese melts. Sprinkle with olives.

Martha:  SHRIMP! This would be wonderful made with shrimp. You can also make this with leftover chicken or pork. Of course you would eliminate the cooking of the chicken and add the chicken with the broth, cream cheese, etc. I think some French fried onions on top would be good too which would be added when the final cheese is added. This is a fun dish to play with.

Lillian: Don't you love one dish meals? So easy and yet so nutritious with meat and vegetables all in one dish. I would add just a bit of onion to this, while cooking the chicken.

Tip:  From our research, Lillian and I have found that whole poultry that is to be roasted or poached should be flavored on the inside.  You first sprinkle salt and pepper inside the neck and body cavities.  Then rub inside and out with the cut side of a lemon.  Sprinkle it with a few pinches of thyme or tarragon into the cavity, add a sprig or two of parsley and a tablespoon of butter.  Yummy!