Bring a large pot of water to boil, and cook the rotini for about 10 minutes, just until cooked. Drain well and rinse with cold water briefly.

Dice the faux chicken pieces.

In a separate bowl, whisk together the yogurt, mayo, salt, and pepper until smooth.

Prepare broccoli in microwave according to package directions, or steam on the stove for 3 minutes until bright green. Drain well, rinsing briefly with cold water to stop it from cooking further.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat.

Add onion and mushrooms; cook about 8 minutes or until mushrooms are golden brown and liquid evaporates, stirring occasionally. Add wine to deglaze the pan and cook until most of the liquid evaporates.

Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly.

Stir milk into the skillet. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and "chicken"; cook 1 minute until heated through. Remove pan from heat. Stir in yogurt mixture and rotini until evenly coated and thoroughly mixed.

Preheat broiler.

Top evenly with cheeses; broil 2 minutes.