Monday, March 14, 2011

Creamy Herbed Chicken Penne

Here's a great way to use up left-over chicken. This meal is quick, easy and pretty tasty. My whole family loves it and requests it often. I double the recipe to feed my larger family and we always have left-overs, which I have NO problem re-heating over the next day or two for my lunches :)

This goes great with some homemade crusty garlic bread or herbed Focaccia bread.

Creamy Herbed Chicken Penne
(adapted from a McCormick recipe)

8 oz uncooked whole wheat penne pasta
1 1/2 cups fresh or frozen small broccoli florets, cooked
1 1/2 cups fat free half and half
4 oz Neufchatel cheese (1/3 less fat than cream cream cheese), cubed
1 tsp dried oregano leaves
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt or sea salt (or season to taste)
1/8 tsp black pepper
1/4 cup reduced fat grated parmesan cheese, plus more for sprinkling
1 1/2 cups chopped, cooked chicken

Cook the pasta in a large pot as directed on package. Drain well. Cook broccoli and drain.

Meanwhile, bring half and half to a simmer in a medium saucepan over medium heat. Then reduce heat to medium-low and stir in the cream cheese, oregano, rosemary, thyme, garlic powder, onion powder, salt and parmesan cheese. Whisk until cheese is melted and sauce is well blended. Add the cooked chicken and then simmer for about 5 minutes, until well heated.

Place the pasta back into the pasta pot (or a large pasta serving bowl) and add the broccoli. Pour sauce over the pasta mixture and toss gently to coat well. Serve immediately with extra parmesan cheese on top. Serves 4-6. Enjoy!

No comments:

Post a Comment