Ingredients
- 4 cups whole-wheat penne (about 10ounces)
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 2 tablespoons finely chopped garlic
- 6 cups small fresh broccoli florets
- 1/2 cup lower-sodium chicken broth
- 3/4 cup reduced-fat cream cheese (6 ounces), cubed
- 1/2 cup whole milk
- 2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 1/2 cups shredded Italian cheese blend, divided
- 3 cups shredded rotisserie chicken
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley
Step-by-Step Instructions
1. Position oven rack 6 inches from heat source; preheat broiler. Bring a large saucepan of water to a boil over high heat. Add pasta; cook, stirring occasionally, until al dente, about 8 minutes. Reserve 1 1/4 cups of the cooking water; drain the pasta.
2. Melt butter in a large broiler-safe skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broccoli and broth; cover and cook, undisturbed, until the broccoli is tender and bright green, 3 to 4 minutes.
3. Stir in cream cheese, milk, the reserved cooking water, Italian seasoning, onion powder, garlic powder, pepper and salt. Cook, stirring often, until a creamy sauce forms, about 2 minutes. Add 1 cup cheese; cook, stirring constantly, until melted, about 1 minute. Add the pasta and chicken; cook, stirring frequently, until heated through. Remove from heat. Sprinkle with the remaining 1/2 cup cheese.
4. Broil until the cheese is bubbling and browned, 2 to 3 minutes. Top with Parmesan and parsley.
Nutrition Information
Serving Size: 1 1/2 cups
Calories: 515
Fat: 21g
Saturated Fat: 11g
Cholesterol: 116mg
Carbohydrates: 46g
Total Sugars: 5g
Added Sugars: 0g
Protein: 40g
Fiber: 7g
Sodium: 713mg
Potassium: 567mg