|CHICKEN, BROCCOLI AND GARLIC PASTA|
3 oz. cooked penne or small tube shaped noodles
Salt and pepper
3 c. steamed, chopped broccoli
2 1/2 tbsp. butter
1 c. chopped onion
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 c. chicken broth
1 1/2 c. whole milk
1 bay leaf
3/4 lb. chicken breast tenders (I boiled a couple boneless thighs and then shredded them)
2 tbsp. chopped parsley (I used some chopped swish chard from the garden)
1/2 c. cottage cheese (I didn't have any on hand)
3 tbsp. Parmesan cheese
In large bowl put cooked pasta and broccoli. Heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat. Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in the broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. (Here is where I added the swish chard and let it cook for about 3-4 minutes) Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper and nutmeg. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned.
I made this today for lunch. It had good flavor. Great way to stretch your chicken.
You might also like this chicken breast dinner or this chicken and stuffing dish. I make them both about once every month or so.