Chicken Broccoli Pasta Bake

8 oz whole-wheat rigatoni or penne pasta (or any low-point pasta alternative)

2 cups broccoli florets (steamed)

1 cup cooked chicken breast (skinless, diced)

1 cup unsweetened almond milk or skim milk

1/4 cup grated Parmesan cheese

1/2 cup low-fat mozzarella cheese (shredded)

2 tbsp low-fat cream cheese

1 tbsp cornstarch (for thickening)

2 cloves garlic (minced)

Salt and pepper (to taste)

Fresh parsley (chopped, for garnish)

Instructions:

Cook the pasta: Cook pasta according to the package instructions. Drain and set aside.

Steam broccoli: In a separate pot, steam broccoli florets until tender but still bright green. Set aside.

Make the sauce: In a saucepan over medium heat, add almond milk, cornstarch, garlic, and cream cheese. Whisk until the sauce thickens. Add in Parmesan cheese and half the mozzarella. Season with salt and pepper.

Combine: In a large baking dish, combine the pasta, steamed broccoli, and diced chicken. Pour the creamy sauce over and toss gently to combine.

Bake: Sprinkle the remaining mozzarella cheese on top. Bake at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly.

Garnish and serve: Garnish with fresh parsley and serve hot.

WW Points: Depending on your plan and the exact brands used, this dish can range between 6-8 points per serving.