Cheesy Penne with Chicken & Broccoli
Makes 4 to 5 Servings
Ingredients
- 8 ounces dried penne pasta
- 4 to 5 cups medium-size broccoli florets
- 1 pound skinless, boneless chicken breast halves, cut into 3/4-inch x 2-inch pieces
- 1/3 cup seasoned dried bread crumbs
- 1 tablespoon canola oil
- 1/2 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup 1% lowfat milk
- 1/2 cup all-natural chicken broth
- 3/4 cup shredded reduced-fat Cheddar cheese
- Salt and freshly ground black pepper
Directions
- Preheat the oven to 350ºF. Cook the pasta according to package directions. Two to 4 minutes before the pasta is done, add the broccoli, bring back to a boil, and continue to cook until the pasta and broccoli are done. Drain and return to the pan.
- While the pasta is cooking, coat the chicken in the bread crumbs. Place on a baking sheet and cook until golden and no longer pink in the middle, about 12 minutes.
- While the pasta is cooking and the chicken is in the oven, heat the canola oil and butter in a saucepan over medium-high heat until the butter melts. Add the flour and cook for 1 minute, whisking constantly. Whisk the milk and broth slowly into the flour mixture. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Remove from the heat, stir in the cheese, and season with salt and pepper to taste.
- Place the cooked pasta, broccoli, and chicken in a large serving bowl. Pour the cheese sauce on top and serve.