Ingredients:
- 8 ounces penne pasta
- 2 cups broccoli, cut into small florets
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 2 chicken breasts, cooked and diced into small cubes
Instructions:
Cook Pasta and Broccoli:
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to package instructions until al dente. In the last 5 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
- Drain the pasta and broccoli in a colander and set aside.
Prepare the Sauce:
- In a large pot, heat olive oil over medium heat.
- Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic, salt, and pepper, and cook for an additional 1 minute.
- Sprinkle flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes.
Make the Parmesan Sauce:
- Gradually whisk in the whole milk, stirring until smooth.
- Cook for 2-3 minutes until the sauce has thickened.
- Stir in grated Parmesan cheese until melted and smooth.
Combine Ingredients:
- Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the Parmesan sauce.
- Stir until everything is well coated and heated through, about 2-3 minutes.
Serve:
- Transfer the Chicken Broccoli Pasta to a serving bowl.
- Garnish with additional grated Parmesan cheese if desired.
- Season to taste with salt and pepper.
- Serve hot.
Notes:
Storage and Freezing Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave the pasta salad until warmed through or gently heat on the stovetop with a splash of milk.
- This pasta dish is not suitable for freezing as the creamy sauce may separate upon thawing.
Can I use low-fat milk instead of whole milk?
- Yes, you can use low-fat milk for a lighter version of this recipe. However, note that the sauce may not be as creamy and rich as when using whole milk. Adjust consistency and flavor as needed.
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