Recipe: Rotini with Chicken and Broccoli (using ricotta and mozzarella)

ROTINI WITH CHICKEN AND BROCCOLI

2 tablespoons olive oil
1/2 cup minced onion
12 ounces boneless, skinless chicken breast, cut in cubes
2 cups broccoli florets
1 (14 ounce) jar of your favorite pasta sauce
15 ounces Frigo part-skim ricotta cheese
1 (1 pound) package rotini pasta
1 (8 ounce) package Frigo mozzarella cheese, shredded

Cook pasta according to package directions; drain.

Meanwhile, heat olive oil in large skillet over medium heat. Add onion and saute for 2 minutes.

Stir in chicken and continue cooking for 3 minutes.

Add broccoli and cook for 3 minutes.

Add pasta sauce to skillet and bring to boil. Cover and reduce heat. Simmer for 5 minutes.

In large serving bowl, toss hot cooked pasta with ricotta cheese. Add chicken mixture and mozzarella cheese. Mix well. Serve warm.

Makes 6 servings
Source: Frigo cheese