Chicken Broccoli Penne

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2

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  • laneybird
    laneybird Posts: 532 Member
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    I am craving some pasta and wanted to fix chicken tonight, so this sounds perfect!! I'm trying this tonight, thanks for sharing!
  • Sonchie
    Sonchie Posts: 259 Member
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    sounds delicious!
  • Rach911
    Rach911 Posts: 72 Member
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    BUMP
  • Getting_Fit_4_Life
    Getting_Fit_4_Life Posts: 401 Member
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    Bump. Looking to try it. Thanks.
  • aabyrer
    aabyrer Posts: 57
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    BUMP!
  • skshep
    skshep Posts: 30
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    Sounds sooo good. Thanks for sharing!
  • jodi1229
    jodi1229 Posts: 43 Member
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    bump
  • lashleyrivera
    lashleyrivera Posts: 165
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    Bump
  • skshep
    skshep Posts: 30
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    Came up with this tonight and it was yummy!

    1 box (14oz) Ronzoni Smart Taste Penne Rigate

    5 cups frozen chopped broccoli

    8 wedges light Laughing Cow cheese - original and/or garlic & herb flavor - room temp

    10 oz cubed skinless chicken breast (I used leftover breast from a rotisserie)

    2 TB extra virgin olive oil

    2-3 cloves garlic

    1/3 cup grated parmesan cheese (I used Parmigiano Reggiano)

    freshly ground black pepper

    salt (for water and to taste)

    Add pasta to salted boiling water and cook till al dente.

    Meanwhile, lightly saute the garlic in the olive oil for a minute then add the chicken (if you are using pre-cooked chicken, do this in the last few minutes of the pasta cooking time... if it's raw, cook the chicken till no longer pink). Salt to taste.

    Place the frozen broccoli in a colander in the sink. Drain the pasta slowly over the broccoli, letting the boiling water run over the broccoli before emptying the pasta totally onto it (this makes the broccoli crisp tender).

    Place the broccoli and pasta back into the pasta pot and onto low heat. Add the Laughing Cow wedges, breaking them up into smaller pieces as you place them in the pot. Add the cooked chicken and parmesan cheese and coarse black pepper, tossing to combine and coat.

    Place a cover on the pot and allow the cheeses to melt and stir again to coat everything, for about 5 minutes. Turn off the head and (leaving on same burner) let the pot sit, covered, for another 10 minutes if the cheeses have not melted completely yet.

    Makes 8 servings @ 1.5 cups each. 307 calories, 41g carbs, 8g fat, 19g protein, 7g fiber

    Enjoy! :smile:

    I made this for my notoriously picky family tonight and they LOVED IT! They even ate seconds! Thank you for this! It will now be a staple on my grocery list each month.
  • mags2504
    mags2504 Posts: 275
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    yum
  • mormas
    mormas Posts: 188 Member
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    bump for tea later
  • shantie10
    shantie10 Posts: 62 Member
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    YUMMMMMMMMMMMMMMMMY!!!!
  • traceysturn
    traceysturn Posts: 196
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    Sounds great - thanks for sharing!!
  • kmparks24
    kmparks24 Posts: 198
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    YUMMY! BUMP!
  • DanaLynnMN
    DanaLynnMN Posts: 192 Member
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    Yum...BUMP
  • VeganInTraining
    VeganInTraining Posts: 1,321 Member
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    yum! I had never thought of cooking with laughing cow cheese mmmm. Oh and your method for cooking the broccoli, GENIOUS!
  • kaleigh787
    kaleigh787 Posts: 10 Member
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    Came up with this tonight and it was yummy!

    1 box (14oz) Ronzoni Smart Taste Penne Rigate

    5 cups frozen chopped broccoli

    8 wedges light Laughing Cow cheese - original and/or garlic & herb flavor - room temp

    10 oz cubed skinless chicken breast (I used leftover breast from a rotisserie)

    2 TB extra virgin olive oil

    2-3 cloves garlic

    1/3 cup grated parmesan cheese (I used Parmigiano Reggiano)

    freshly ground black pepper

    salt (for water and to taste)

    Add pasta to salted boiling water and cook till al dente.

    Meanwhile, lightly saute the garlic in the olive oil for a minute then add the chicken (if you are using pre-cooked chicken, do this in the last few minutes of the pasta cooking time... if it's raw, cook the chicken till no longer pink). Salt to taste.

    Place the frozen broccoli in a colander in the sink. Drain the pasta slowly over the broccoli, letting the boiling water run over the broccoli before emptying the pasta totally onto it (this makes the broccoli crisp tender).

    Place the broccoli and pasta back into the pasta pot and onto low heat. Add the Laughing Cow wedges, breaking them up into smaller pieces as you place them in the pot. Add the cooked chicken and parmesan cheese and coarse black pepper, tossing to combine and coat.

    Place a cover on the pot and allow the cheeses to melt and stir again to coat everything, for about 5 minutes. Turn off the head and (leaving on same burner) let the pot sit, covered, for another 10 minutes if the cheeses have not melted completely yet.

    Makes 8 servings @ 1.5 cups each. 307 calories, 41g carbs, 8g fat, 19g protein, 7g fiber

    Enjoy! :smile:

    Sounds amazing! Can't wait to try it!
  • Brandon74
    Brandon74 Posts: 453 Member
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    That sounds really good. I am a huge chicken and broccoli fan.
  • CelticDestiny
    CelticDestiny Posts: 61 Member
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    Sounds awesome! Thanks"
  • dopehat
    dopehat Posts: 33 Member
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    I'm going to make this. Sounds lovely! I love chicken and broccoli.

    Thanks!! :)

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