Chicken Broccoli Penne

mormas · July 2011

bump for tea later

shantie10 · July 2011

YUMMMMMMMMMMMMMMMMY!!!!

traceysturn · July 2011

Sounds great - thanks for sharing!!

kmparks24 · July 2011

YUMMY! BUMP!

DanaLynnMN · July 2011

Yum...BUMP

VeganInTraining · July 2011

yum! I had never thought of cooking with laughing cow cheese mmmm. Oh and your method for cooking the broccoli, GENIOUS!

kaleigh787 · July 2011

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!

Sounds amazing! Can't wait to try it!

Brandon74 · July 2011

That sounds really good. I am a huge chicken and broccoli fan.

CelticDestiny · July 2011

Sounds awesome! Thanks"

dopehat · July 2011

I'm going to make this. Sounds lovely! I love chicken and broccoli.

Thanks!!

Rogiefreida · July 2011

bump!

indymasala · October 2012

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!