Cheesy Baked Penne with Chicken and Broccoli
This pasta is a breeze to whip up, and if you use store bought rotisserie chicken (which I highly recommend), it only requires about 20 minutes of prep time. All you need to do is blanche the broccoli, boil some pasta, whip up a simple cheese sauce, then mix it all together and bake.
3 cup Broccoli Florets
1 lb Whole Wheat Penne Pasta
1.5 oz Butter
3 clove Garlic
3 Tbsp All-Purpose Flour
1 1/2 cup Low-Sodium Chicken Stock
1 1/4 cup 2% Reduced Fat Milk
1 1/2 tsp Dried Oregano
1 1/2 tsp Crushed Red Pepper Flakes
1 1/4 cup Fontina Cheese
1 cup Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup Parmesan Cheese
to taste Salt
2 cup Rotisserie Chicken
1/4 cup Whole Wheat Panko Breadcrumbs
to taste Ground Black Pepper
Preheat your oven to 350 degrees F (175 degrees C).
Grate the Parmesan Cheese and the Fontina Cheese.
Chop or shred the Rotisserie Chicken.
Mince the Garlic and shred the Low-Moisture Part-Skim Mozzarella Cheese.
Bring a large pot of salted water to a boil and prepare a bowl of ice water. When the water is boiling, add the Broccoli Florets and cook for one minute until bright green.
Use a slotted spoon to transfer the broccoli to the bowl of ice water.
Return the water in the pot to a boil and add the Whole Wheat Penne Pasta. Cook until just al dente, about 7-8 minutes, strain and return to the pot.
Melt the Butter in a medium saucepan. When melted, add the garlic and sauté for 1 minute until fragrant.
Whisk the All-Purpose Flour into the butter and garlic to form a roux. Cook, stirring constantly for 1½ minutes.
Slowly whisk in the Low-Sodium Chicken Stock, 2% Reduced Fat Milk, Dried Oregano and Crushed Red Pepper Flakes if using. Bring the sauce to a simmer, whisking regularly, until thickened, for about 5 minutes.
Remove the sauce from the heat and add one cup of the grated Fontina Cheese, the cup of shredded Mozzarella and the Parmesan Cheese. Stir until the cheese has fully melted. Taste your sauce and season generously with Salt and Ground Black Pepper.
Add the broccoli and shredded chicken breast to the pot with the penne. Pour the cheese sauce on top. Stir to combine.
Pour the mixture into a medium baking dish and sprinkle with the remaining Fontina Cheese, Parmesan Cheese, and the Whole Wheat Panko Breadcrumbs.
Transfer the pasta to the oven and bake for 25 minutes until the cheese is melted and bubbling. Serve warm and enjoy!