Time: 55 minutes
Yield: 6 servings
Ingredients:
·
8 oz. whole wheat penne pasta
·
1 ½ pounds boneless, skinless chicken breast cut
into bite sized pieces
·
1 TBSP olive oil
·
Salt and pepper
·
1 shallot, chopped
·
1 clove garlic, chopped
·
1 cup organic vegetable broth
·
¾ cup fat free half and half
·
6 oz. gruyere cheese, shredded, divided
·
1 cup frozen English peas
·
1/3 cup homemade breadcrumbs
·
Cooking spray
Method:
·
Cook pasta according to package directions for
al dente.
·
Preheat oven to 375 degrees.
·
Heat olive oil over medium-high heat and when
hot, add chicken that has been seasoned with salt and pepper.
·
Cook chicken for about 4-5 minutes, until
browned.
·
Add in shallot and garlic and lower heat to
medium and cook 5 additional minutes.
·
Add broth and bring to boil. Reduce heat and simmer for 5 minutes.
·
Add half and half and simmer an additional 5
minutes.
·
Stir in 5 oz. of the cheese and cook until
melted.
·
Stir in peas and drained pasta.
·
Spray casserole dish with cooking spray and add
pasta/chicken mixture.
·
Top with breadcrumbs and then remaining cheese.
·
Bake for 25 minutes or until top has browned and
casserole is bubbly.
