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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Penne pasta with chicken in a light cream sauce Ingredients:
6 ounces uncooked multigrain penne pasta |
1 1/2 cups frozen small broccoli florets |
1 cup fat free half-and-half |
4 ounces fat free cream cheese |
1 teaspoon oregano leaves |
1 teaspoon rosemary leaves, finely crushed |
1 teaspoon thyme leaves |
1/2 teaspoon garlic powder |
1/4 teaspoon sea salt |
14 oz chopped cooked chicken breast |
3 tablespoons grated parmesan or asiago cheese |
Directions:
1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
2. Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
3. Mix pasta and broccoli together and cover with sauce. Sprinkle with Parmesan or Asiago cheese and serve immediately.
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