Baked Penne Chicken, Broccoli and Sun-Dried Tomatoes
1 bunch broccoli (about 1.5 lbs.), cut into small pieces 12 oz. penne pasta 2 Tbl. olive oil 1 md. onion, minced 6 md. garlic cloves, minced 1 tsp. dried thyme 1/4 c. flour 2 c. chicken broth (I used low sodium) 1 c. heavy cream 1 tsp. salt 1/2 tsp. pepper 1.5 pounds boneless, skinless chicken breasts, trimmed and cut into small pieces 3 oz. smoked mozzarella, shredded (I used regular â€“ couldnâ€™t find smoked) 8 oz. jar oil-packed sune-dried tomatoes, drained and chopped
Topping: 3/4 c. bread crumbs mixed with 2 Tbl. melted butter
Preheat oven to 400 degrees. Bring water to boil in large pot, add 1 Tbl. salt and the broccoli. Cook the broccoli until it is bright green â€“ 2-4 minutes. Remove from water and add pasta to the boiling water. Cook until al dente (about a minute less than you might normally cook it). Drain and toss with 1 Tbl. olive oil.
Drain water from pot and add 1 Tbl. oil. Put on med. heat until you see the oil shimmer. Add the onion and cook about 5 minutes. Stir in the garlic and thyme, mixing well. Slowly whisk in the broth and cream, stirring as you bring it to a simmer. Whisk in flour, salt and pepper. Add the chicken and cook through, stirring occasionally. Remove from heat and stir in tomatoes and mozzarella.
Add the pasta and broccoli to the sauce, and stir to combine. Transfer to a greased 9 x 13 pan and sprinkle with the topping. Bake at 400 degrees until itâ€™s bubbling and the crumbs are lightly brown (about 15 minutes). Enjoy!