Chicken Penne with Herb Cheee
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- 4 c
- chicken broth
- 8 oz
- frozen boneless, skinless chicken breasts
- 1/2 box
- mini penne pasta
- 1 (16 oz)
- bag frozen mini broccoli florets
- 1 (6 oz) pkg
- garlic and herb cream cheese (i use rondele)
- 1/2 tsp
- 2 Tbsp
- grated parmesan cheese
- coarsely ground black pepper
1In a deep skillet or dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
2Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and chop.
3Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
4Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with parmesan cheese and black pepper.