CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BAKED PENNE WITH CHICKEN, BROCCOLI, AND SMOKED MOZZARELLA

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pasta - Chicken
    Prep Time:       Cook Time:       Total Time:  

Topping:
3/4 cup bread crumbs
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 1/2 pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes. Serves 6-8




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Baked Penne With Chicken Broccoli And Three Cheeses
   by CDKitchen








Baked Penne With Mozzarella And Basil
   by sgre52160



1 lb penne, ziti, or bow tie pasta, uncooked 1 tsp salt 1 (16 oz) jar vodka-flavored tomato sauce (or your favorite flavor) 1/2 lb fresh mozzarella, cubed 1/2 cup loosely packed chopped fresh ba




Smoked Mozzarella And Chicken Sandwiches With Italian Barbecue Sauce
   by sgre52160



Serves 4 2 tbsp extra virgin olive oil, plus more for drizzling 1 red onion, finely chopped 2 large cloves garlic, finely chopped or grated 1 (14.5 oz)can diced fire-roasted tomatoes 1/2 cup chi




Penne With Three Peppers And Mozzarella
   by sgre52160



3 large sweet peppers (preferably 1 each of green, red, and yellow), cored, seeded, and cut into thin strips 8 oz penne, cooked al dente, drained 2 tbsp olive oil 1 large yellow onion, thinly slice




Spaghettie And Smoked Mozzarella Meatballs
   by sgre52160



Sauce: 6 ounces pancetta, finely chopped 1 yellow onion, finely diced 4 garlic cloves, finely chopped 1/4 teaspoon crushed red pepper flakes 1 26.5 ounce box chopped tomatoes 1/2 teaspoon kosher





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.