Baked Penne With Chicken Broccoli Smoked Mozzarella Recipe 445

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BAKED PENNE WITH CHICKEN, BROCCOLI & SMOKED MOZZARELLA RECIPE - (4.4/5)



Baked Penne with Chicken, Broccoli & Smoked Mozzarella Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 16

3/4 cup bread crumbs
2 tablespoons butter, melted
1 bunch broccoli (about 1 1/2 pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

Steps:

  • In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside. Preheat the oven to 400°F and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1 to 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. Leave it in the colander and set it aside. 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. 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 to 7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella. 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 minutes. Serve immediately.

BAKED PENNE WITH BROCCOLI AND SMOKED MOZZARELLA



Baked Penne With Broccoli and Smoked Mozzarella image

Adapted to our tastes from Mel's Kitchen Cafe. Delicious, and freezes wonderfully! I've included freezing instructions at the end. The preparation time can vary - I've seen comments on the original recipe where people took a full hour to assemble, but after making this a few times I've done it in about 25 minutes easily.

Provided by RSL5709

Categories     Chicken

Time 45m

Yield 1 9x13 pan, 10 serving(s)

Number Of Ingredients 12

1 1/2 lbs broccoli florets
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, diced
6 garlic cloves, minced
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded or chopped
6 ounces smoked mozzarella cheese, shredded
1 1/3 cups Ritz crackers, crushed (or 1 sleeve)
1 tablespoon butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Cook pasta according to package directions.
  • During last 2 minutes, add broccoli to pot and blanch while pasta finishes cooking.
  • Drain all and set aside.
  • Wipe pot dry and add olive oil. Saute onion until translucent, then add garlic and cook for a minute or so until fragrant.
  • Stir in flour to make a roux.
  • Slowly add chicken broth, whisking to prevent lumps, and cook until thick.
  • Add cream and bring to simmer to thicken.
  • Add chicken and mozzarella and stir until cheese melts.
  • Add pasta and broccoli, then stir to combine.
  • Transfer to 9x13 baking dish.
  • Toss crushed crackers with melted butter.
  • Top casserole with cracker crumbs.
  • Bake about 20 minutes, until browned and bubbly.
  • To freeze: assemble casserole but do NOT top with cracker crumbs. Wrap for freezing, label, then tape cracker crumbs (in a plastic bag) to the outside of the package. Freeze. When ready to bake, thaw, top with crumbs, and bake at 400 for approximately 30 minutes.

Nutrition Facts : Calories 420.3, Fat 21.4, SaturatedFat 10, Cholesterol 70.1, Sodium 386.3, Carbohydrate 40.9, Fiber 4.2, Sugar 1.5, Protein 18

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  • Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. 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. Leave it in the colander and set it aside.
  • 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. 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.
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