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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. penne pasta (uncooked multigrain)
- 1 1/2 cups broccoli florets (fresh or frozen small)
- 1 cup fat free half and half
- 4 oz. cheese (Neufchâtel, 1/3 less fat than cream cheese, cubed)
- 1 tsp. McCormick Oregano Leaves
- 1 tsp. McCormick Rosemary Leaves (finely crushed)
- 1 tsp. McCormick Thyme Leaves
- 1/2 tsp. McCormick Garlic Powder
- 1/4 tsp. sea salt (from McCormick® Sea Salt Grinder)
- 1 1/2 cups cooked chicken breast (chopped)
- 1 Tbsp. grated Parmesan cheese
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Directions
- Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
- Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
- Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.
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