CREAMY CHICKEN PENNE
»8 Oz. uncooked multigrain penne pasta.
»1-1/2 C. fresh or frozen small broccoli florets
»1 C. fat free half-and-half..
»4 Oz. Neufchâtel cheese, cubed.
»1 Tsp. oregano leaves.
»1 Tsp. rosemary leaves, finely crushed.
»1 Tsp. thyme leaves.
»1/2 Tsp. garlic powder.
»1/4 Tsp. salt.
»1-1/2 C. chopped cooked chicken breast.
»2 Tbsps. grated Parmesan or Asiago cheese.
HOW TO MAKE:
1-Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 mins of cooking.”Drain well”.
2-Meanwhile, bring half-and-half to simmer in small saucepan on med. heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
3-Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.
Makes 6 Servings:
Nutritional Info Per Serving: Calories 283 | Carbs 32 g | Fat 7 g | Fiber 3 g | Protein 23 g |
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