The Pioneer Woman Tasty Kitchen
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Chicken and Broccoli Pasta

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Level: Easy

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Description

Tender chunks of chicken with pasta and veggies wrapped in a creamy cheese sauce. Comfort food at its best!

Ingredients

  • 6 Tablespoons Butter, Divided
  • 1 cup Chopped Onion
  • 1 teaspoon Minced Garlic
  • 1 whole Red Pepper, Chopped
  • ½ pounds Sliced Mushrooms, Roughly Chopped
  • ⅓ cups Flour
  • 1-½ cup Chicken Broth
  • 2 cups Milk
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Ground Nutmeg
  • 2 cups Cheese, Cheddar, Swiss Or Mozzarella
  • 10 ounces, weight Frozen Broccoli, Thawed And Well Drained
  • 10 ounces, weight Penne Pasta, Cooked And Drained
  • 3 cups Cooked And Diced Boneless, Skinless Chicken Breast
  • ¾ cups Panko Breadcrumbs
  • ½ cups Grated Parmesan Cheese

Preparation

In a large skillet (the largest you have), melt 4 tablespoons butter over medium heat. Add the onion, garlic, red pepper and mushrooms and saute for about 8 to 10 minutes, until the mushrooms release their liquid and the liquid is almost evaporated. Sprinkle with flour and continue cooking for a minute or two.

Slowly add the chicken broth, milk, salt and pepper and bring to a boil. Reduce the heat and simmer for a few minutes until thickened. Remove from heat, add the nutmeg and cheddar cheese a handful at a time, stirring until melted. Stir in the thawed broccoli, cooked pasta and cooked chicken. If your skillet is not large enough, mix in a large bowl. Transfer to a lightly greased 9 x 13″ casserole dish.

In a small bowl, melt the remaining 2 tablespoons butter in the microwave. Stir in the panko and the Parmesan cheese. Sprinkle over the top of the casserole.

Bake at 350ºF for 30-40 minutes until bubbly and the top is browned. Enjoy!

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