Courtesy of Recipes for Healthy Kids Cookbook for Homes
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 3 c. penne pasta, whole-wheat, dry (12 oz.) * 1 tsp. granulated garlic * 2 c. fresh broccoli florets * 1 c. cooked diced chicken, 1/2-in. pieces (4 oz.) * 1 1/2 c. fat-free half and half * 1 Tbsp. enriched all-purpose flour * 1/8 c. low-sodium chicken broth * 1 tsp. salt * 1/2 tsp. ground black pepper * 1/2 c. reduced-fat cheddar cheese, shredded (2 oz.) * 1/2 c. low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz.)
What to do:
1. Preheat oven to 350°F. 2. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for 8-10 minutes or until tender. Do not overcook. Drain well. Toss pasta with 1/2 teaspoon garlic. 3. Fill a medium pot with water and bring to a boil. Add broccoli florets and cook for 5 minutes. Drain well. Sprinkle with remaining garlic. 4. Transfer pasta and broccoli to a medium casserole dish (about 8 x 11-in.) coated with nonstick cooking spray. Add chicken. Mix well. 5. In a small mixing bowl, mix 1/2 cup half and half with flour. Whisk to remove lumps. 6. In a medium skillet, heat chicken broth, salt, pepper, and remaining half and half. Stir constantly. Stir in half and half/flour mixture. Stir constantly and bring to a boil. 7. Reduce heat to low. Stir frequently for 5 minutes. Sauce will thicken. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over broccoli/pasta mixture. 8. Cover casserole dish with lid or with foil. Bake at 350°F for 8 minutes. Heat to an internal temperature of 165°F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Remove from oven. Serve hot.
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