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

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