BAKED PENNE WITH CHICKEN,BROCCOLI & SMOKED MOZZARELA

Delicious Baked Penne with Chicken, Broccoli, and Smoked Mozzarella comes together quickly. Serve with some good bread to soak up the yummy sauce.

Servings 6
Preparation time 10 mins
Cooking time 30 mins

YOU’LL NEED:

3/4 C. bread crumbs
2 Tbsp. butter, melted
1 Bunch broccoli (about 1 1/2 pounds), stalks cut off, florets trimmed into 1-inch pieces
12 Oz. penne pasta
2 Tbsp. olive oil
1 Med. onion, minced
6 Med. garlic cloves, finely minced or pressed through a garlic press
1 Tsp. dried thyme
1/4 C. all-purpose flour
2 C. . ps low-sodium chicken broth
1 C. heavy cream
1Tsp. salt
1/2 Tsp. pepper
1 1/2 Pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 Oz. smoked mozzarella, shredded
8 Oz. jar oil-packed sun-dried tomatoes, drained and chopped into pieces

HOW TO MAKE:

1-In a small bowl, combine the bread crumbs and butter and set aside.
2-Lightly grease a 9X13-inch baking dish and set aside.
3-Preheat the oven to 400°F and make sure the oven rack is placed in the middle of the oven.
4-In a large pot, bring the water for the pasta to a boil.
5-Stir in one tablespoon salt and the broccoli.
6-The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green.
7-Quickly remove the broccoli with a slotted spoon to a plate.
8-Return the water to a boil and add the pasta and cook until al dente, about 1 to 2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking).
9-Drain the pasta in a colander and toss with 1 tablespoon olive oil.
10-Leave it in the colander and set it aside.
11-Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering.
12-Add the onion and cook until softened and beginning to brown, about 5 minutes.
13-Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly.
14-Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute.
15-Slowly whisk in the broth and cream; bring to a simmer, whisking often.
16-Add the chicken and cook, stirring occasionally, until cooked through, about 6 to 7 minutes.
17-Stir in the sun-dried tomatoes and smoked mozzarella.
18-Add the cooked pasta and broccoli to the sauce; stir to combine.
19-Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping.
20-Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
21-Serve immediately.


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