Baked Penne with Chicken, Broccoli and Smoked Mozzarella

This chicken recipe, Baked Penne with Chicken, Broccoli and Smoked Mozzarella, leans on bread crumbs, butter and broccoli. It makes 8 servings and takes about 80 minutes.

• Yield 8 servings
• Ready in 80 minutes
• Prep 60 minutes
• Cook 20 minutes

Ingredients

Topping

• ¾ cup bread crumbs , regular or panko
• 2 tablespoons butter , melted

Filling

• 1 ½ pounds broccoli , stalks cut off, florets trimmed into 1-inch pieces
• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 medium onion , minced
• 6 garlic cloves , finely minced or pressed through a garlic press
• ½ teaspoon dried thyme
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ pounds boneless skinless chicken breasts , about 3, trimmed and cut into bite-size pieces
• 3 ounces smoked or regular mozzarella , shredded
• 8 ounce jar oil-packed sun-dried tomatoes , drained and chopped into pieces

Instructions

1. In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
2. Preheat the oven to 400 degrees. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon or mesh strainer to a plate or bowl.
3. 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.
4. 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.
5. Add the flour, salt and pepper, 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 (or regular mozzarella).
6. 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 15-20 minutes. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.