Ingredients Jump to Instructions ↓

  1. 3 oz. cooked penne or small tube shaped noodles Salt and pepper

  2. 3 cup steamed, chopped broccoli

  3. 2 1/2 tbsp. butter or margarine

  4. 1 cup chopped onion

  5. 2 cloves chopped garlic

  6. 3 tbsp. flour

  7. 1 tsp. dried thyme

  8. 1 1/2 cup chicken broth

  9. 1 1/2 cup whole milk

  10. 1 bay leaf

  11. 3/4 lb. chicken breast tenders

  12. 2 tbsp. chopped parsley

  13. 1/2 cup crumbled feta cheese

  14. 3 tbsp. Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350° Cook pasta according to directions on package. In large bowl put cooked pasta and broccoli. In a saucepan, 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. Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11½ x 8 inch baking dish. Sprinkle with feta cheese and Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned.


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