I love one pot meals. I mean who doesn’t?? Meat, starch, and veggies all mixed up and cooked together…. how easy is that?
This Chicken and Broccoli Pasta was so easy. The ‘sauce’ was cheesy and coated every inch of broccoli and filled every nook and cranny of the penne pasta for a cheesy carb heaven.
Need I say more?
Note: This recipe calls for pre-cooked shredded/chopped chicken. So plan ahead and use leftovers or boil 2 chicken breasts in some chicken broth.
Chicken and Broccoli Pasta
Prep Time: 20 minutes Cook Time: 20 minutes Makes: 4 – 6 servings
1 pound penne pasta,
4 cup fresh (or frozen) broccoli, coarsely chopped
1 package Boursin Cheese (garlic flavored)
1/2 cup milk
2 cups chopped cooked chicken
1/3 cup sun-dried tomatoes in oil, drained well, chopped
1 1/2 cups shredded Italian blend cheese,
4 cup fresh (or frozen) broccoli, coarsely chopped
1 package Boursin Cheese (garlic flavored)
1/2 cup milk
2 cups chopped cooked chicken
1/3 cup sun-dried tomatoes in oil, drained well, chopped
1 1/2 cups shredded Italian blend cheese,
Heat oven to 375°F. Coat a 9 x 13-inch baking or casserole dish with non-stick spray.
Cook pasta in boiling, salted water according to package directions. Add broccoli when pasta is almost done; cook 2 or 3 minutes longer and drain well.
Return pasta and broccoli to cooking pot. Add Boursin cheese, 1/2 cup Italian cheese, and milk; stir gently over low heat until cheese melts. Stir in chicken and tomatoes; season with fresh black pepper, to taste. (Add additional milk if too dry.)
Transfer mixture to baking dish. Top with shredded cheese. Bake 20 minutes or until cheese melts and top begins to brown.
adapted from H.E.B Texas Life Magazine, May 2011
I love one pot meals too. This looks like a great recipe. Thanks!