Ingredients for Chicken Broccoli Pasta
- Rigatoni Pasta
- Broccoli Florets
- Rotisserie Cooked Chicken
- Garlic & Herb Spreadable Cheese
- 2 cups milk
- Sun Dried Tomato Packed In Oil
- Italian Parsley
- Fresh ground black pepper to taste
- Parmigiano Reggiano Cheese
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How to Make Chicken Broccoli Pasta
- Cook 1 pound pasta according to package directions. Add 1 large head of broccoli florets during the last 3 minutes of cooking time.
- Once the pasta and broccoli are al dente, drain and set aside.
- While the pasta cooks, shred 2 cups cooked chicken and coarsely chop 1/4 cup sun-dried tomatoes.
- In the same large saucepan, melt 1/4 cup butter over medium heat. Add 1/2 cup all-purpose flour and whisk until smooth.
- Gradually whisk in 2 cups milk until smooth and creamy. Stir in 1 cup shredded cheese-garlic cheese, 1/2 cup semi-soft garlic herb cheese, and sun-dried tomatoes.
- Cook until the cheese is melted and the sauce is smooth, stirring occasionally.
- Add the cooked pasta, chicken, and season generously with fresh ground black pepper to taste.
- Stir in 1/4 cup chopped fresh parsley right before removing from heat.
- If the sauce is too thick, add a little more milk until desired consistency is reached.
- Serve immediately, topped with grated Parmesan cheese or Parmigiano-Reggiano cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
21g
Carbs
15g
