Chic' Penne

Chic' Penne

Courtesy of Recipes for Healthy Kids Cookbook for Homes 6 Servings • 20 Min. Prep Time • 20 Min. Cook Time


3 c. penne pasta, whole-wheat, dry (12 oz.)
1 tsp. granulated garlic
2 c. fresh broccoli florets
1 c. cooked diced chicken, 1/2-in. pieces (4 oz.)
1 1/2 c. fat-free half and half
1 Tbsp. enriched all-purpose flour
1/8 c. low-sodium chicken broth
1 tsp. salt
1/2 tsp. ground black pepper
1/2 c. reduced-fat cheddar cheese, shredded (2 oz.)
1/2 c. low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz.)


1. Preheat oven to 350°F.

2. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for 8-10 minutes or until tender. Do not overcook. Drain well. Toss

pasta with 1/2 teaspoon garlic.

3. Fill a medium pot with water and bring to a boil. Add broccoli florets and cook for 5 minutes. Drain well.

Sprinkle with remaining garlic.

4. Transfer pasta and broccoli to a medium casserole dish (about 8 x 11-in.) coated with nonstick cooking spray. Add chicken. Mix well.

5. In a small mixing bowl, mix 1/2 cup half and half with flour. Whisk to remove lumps.

6. In a medium skillet, heat chicken broth, salt, pepper, and remaining half and half. Stir constantly. Stir in half and half/flour mixture. Stir constantly and bring to a boil.

7. Reduce heat to low. Stir frequently for 5 minutes. Sauce

will thicken. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over broccoli/pasta mixture.

8. Cover casserole dish with lid or with foil. Bake at 350°F for 8 minutes. Heat to an internal temperature of 165°F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Remove from oven. Serve hot.

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Calories: 300; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 26mg; Total Carbs: 44g; Fiber: 6g; Protein: 19g; Sodium: 418mg;