Springy Cheesy Chicken

My husband came up with the name of this recipe - we got it out of an American Heart Association healthy cooking book. It was two dishes named differently, but of course, we changed it to our liking, so it's ours under this name now! The "if desired" ingredients were included in the recipe, but we did not use them.

For pasta:
1 box rotini or penne - We used whole wheat
1 bell pepper (green or yellow)
2 arms celery
1 bunch broccoli, chopped - if desired
Grape tomatoes - if desired
1 medium green onion
3 tbsp fat free sour cream
2 tbsp Parmesan
2 tbsp light mayo
1 tbsp Dijon mustard

For chicken:
4 boneless, skinless chicken breasts, defrosted
1 80z container cream cheese - we used Garden Vegetable - low fat if desired
Grape tomatoes - if desired
2 medium green onions - if desired

Boil pasta noodles according to package directions. Chop all vegetables and set aside. Mix the remainder of the ingredients for the pasta (sour cream, parmesan, mayo, mustard) in a separate bowl. Meanwhile, cut a small pocket in each chicken breast by running sharp knife up the side. Chop grape tomatoes and onions and mix with cream cheese. Stuff this mixture into each chicken pocket and fasten with toothpicks. Cook in grill pan on stove top, 4 mins uncovered, turning chicken as necessary. Cover and cook another 5 minutes or until fully cooked. Remove toothpicks. When pasta is done, toss with vegetables and parmesan dressing. Serve together.

I loved this and will definitely make it again!