Recipe: CREAMY CHICKEN & PASTA BAKE

1 1/2 cups multi grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 cup fat free reduced sodium chicken broth
2 oz cream cheese, cubed
1 cup shredded mozzarella cheese
2 tbs grated Parmesan cheese

Heat oven to 375 degrees. Cook pasta as directed on package, adding broccoli for last 3 min. Heat a skillet. Add chicken and cook until no longer pink. Stir in broth simmer until chicken is done. Add cream cheese, cook and stir until melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 8" square baking dish, cover. Bake 15 min. or until heated through. Sprinkle with remaining cheeses. Bake uncovered until melted. LET STAND 5
MIN. THEN SERVE.

Makes 4 servings

Recipe: MEXICAN CHOCOLATE CAKE

1 box devils food cake mix
2 tsp cinnamon
1 cup mini semisweet chocolate chips
CHOCOLATE BUTTERCREAM FROSTING
1 cup butter, softened
1/2 cup unsweetened cocoa powder
7 oz jar marshmallow cream
1 cup powdered sugar

Heat oven to 350 degrees. You will need 2 round cake pans coated with nonstick spray. Line bottoms with wax paper, coat paper with spray. Prepare cake mix as package directs adding the cinnamon, stir in chips. Divide batter into pans, bake as package directs. Cool cake layers in pans 15 min. invert, remove pans and wax paper. Cool completely.

FROSTING---Beat butter in a large bowl until creamy, beat in cocoa. Beat in marshmallow cream, then powdered sugar, beat until fluffy. Place a cake layer on a serving plate. Spread with 3/4 cup frosting, top with remaining cake layer. Frost sides and top of cake.

MAKES 16 SERVINGS OF CAKE.