PENNE PASTA CHICKEN BROCCOLI RECIPES

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PENNE WITH CHICKEN & BROCCOLI CASSEROLE RECIPE - FOOD.COM



Penne With Chicken & Broccoli Casserole Recipe - Food.com image

I got this recipe from my brother-in-law and it has been one of the most requested recipes at family gatherings and pot lucks. Everyone just loves it and it's so easy to make.

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 5

1 (16 ounce) box penne pasta, cooked (I use less sometimes)
2 (16 ounce) jars alfredo sauce, warmed
4 cups cheese, shredded & divided in half (4-cheese Mexican blend is good)
1 bunch broccoli, cooked (I use a large one)
3 -4 boneless skinless chicken breasts, seasoned to taste, cooked, & cut into bite-sized pieces

Steps:

  • Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.

Nutrition Facts : Calories 466.8, FatContent 16.4, SaturatedFatContent 9.1, CholesterolContent 64.5, SodiumContent 623.9, CarbohydrateContent 54.9, FiberContent 8.2, SugarContent 1.3, ProteinContent 26.9

BLUSHING PENNE PASTA RECIPE: HOW TO MAKE IT



Blushing Penne Pasta Recipe: How to Make It image

I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
2 tablespoons butter
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1-1/2 cups half-and-half cream, divided
1/2 cup white wine or reduced-sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended., Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.

Nutrition Facts : Calories 335 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 431mg sodium, CarbohydrateContent 47g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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