Tuesday, September 11, 2012

Chicken and Broccoli Pasta

Now that school is in full swing and fall is here, I thought I'd share this pasta dish. It is a great dish that combines pasta, chicken and veggies in a creamy cheesy sauce. This is one of the ways I can get my kids to eat broccoli. They aren't too hot on the mushrooms so I sometimes leave them out, but I love them. This is great made earlier in the day, just don't put the topping on until right before you bake it. 
Chicken and Broccoli Pasta
6  tablespoons butter, divided
1  medium onion, chopped (1 cup)
2  cloves garlic, minced (1 teaspoon)
1  small red pepper, chopped (1 cup)
1/2  pound sliced mushrooms, roughly chopped
1/3  cup flour
1  1/2 cups chicken broth
2  cups milk
1  teaspoon kosher salt
1/2  teaspoon black pepper
1/4  teaspoon ground nutmeg
2  cups cheese (8 ounces) Mozzarella, Swiss or Cheddar
1  package (10 ounce) frozen chopped broccoli, thawed
10 ounces penne pasta, cooked and drained
3-4  cups cooked chicken breast

For the Topping:
Remaining 2 tablespoons butter, melted
3/4  cup Panko bread crumbs, or fresh if you prefer
1/2  cup Parmesan Cheese

In a large skillet (the largest you have) melt 4 tablespoons butter over medium heat. Add the onion, garlic, red pepper and mushrooms and saute for about 8 to 10 minutes, until the mushrooms release their liquid and it is almost evaporated. Sprinkle with flour and continue cooking for a minute or two. Slowly add the chicken broth, milk, salt and pepper and bring to a boil. Reduce the heat and simmer for a few minutes until thickened. Remove from heat, add the nutmeg and the cheese a handful at a time, stirring until melted. Stir in the thawed broccoli, cooked pasta and cooked chicken. If your skillet is not large enough, mix in a large bowl. Transfer to a lightly greased 9 x 13" casserole dish. 

In a small bowl melt the remaining 2 tablespoons butter in the microwave. Stir in the panko and the Parmesan Cheese. Sprinkle over the top of the casserole.

Bake at 350 degrees for 30-40 minutes until bubbly and the top is browned.

Enjoy!

Kim

Linked to the following great parties:
Our very own Weekend Potluck
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
White Lights on Wednesdays Wednesday Whatsits
Hammock Tracks Savannah's Savory Bites


6 comments:

  1. I just made mac & cheese with cauliflower for extra fiber and nutrition, but mine was full of cheese and dairy; yummmy but not low fat.
    I will try your version next time.
    It's really a healthy lower fat version of mac & cheese. Love this!

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    1. Thanks Kari! Let us know how you like it. Have a great week!
      ~Kim

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  2. Oh yum. I have been on quite a penne kick and this looks amazing.

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    Replies
    1. Thanks! Penne is my favorite shape of pasta. Thanks so much Micha for stopping by and have a terrific week!
      ~Kim

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  3. Looks delicious! Saw this recipe at Church Supper.

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  4. YUM. How did I miss this one last week?? Book marking to make soon.

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