I was looking for a dish to feed us plus my in-laws on Friday night. I searched AllRecipes and found a few ideas for chicken and asparagus with pasta, but I don’t have asparagus this week. So, I found a couple of chicken and pasta recipes that I combined and changed to go with our likes and what we had on hand. Here’s the result:
Cheesy Chicken and Broccoli Penne
1 lb whole wheat penne
3 TBSP oil
2 cups cooked and shredded/chopped chicken
1 small head of broccoli, chopped into florets
1/2 onion, diced
2 cloves garlic, minced
1/4 cup flour
1 cup milk
1 1/2 cups chicken broth
1 1/2 cups cubed cheese (we had a raw milk white cheddar and a yellow cheddar on hand, so I combined them)
1 1/2 cups chopped spinach
Salt and pepper
Cook penne as directed on package. Meanwhile, heat oil in medium pot and add in onion, garlic and broccoli. Cook for about 5 mins, on medium heat til onion is translucent and broccoli is tender. Stir in flour; veggies should be lightly coated with flour/paste. Slowly stir in chicken broth to combine the flour paste with the broth. Let cook on medium heat, stirring occasionally, until thickened and starting to bubble. Stir in milk and continue to heat and thicken a little more. Add in cheese and stir until cheese it melted.Add chicken and heat through. Salt and pepper to taste.
When ready to serve, heat pasta (if not still warm/hot) and toss in spinach to wilt slightly. Pour cheesy/chicken/veggie sauce over noodles and stir to coat all noodles. Serve.
This was a yummy but not too heavy cheesy pasta dish. Plus, with the chicken and spinach and broccoli, it really was healthy. We also had bread and butter and salad.
This dish made enough for 4 adults and 3 kids to have at least one serving each with dinner, plus enough leftovers for Arthur to have 2 servings in his lunch the next day. So, my guess is that it serves 8. It really went far!