INGREDIENTS
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8 ounces uncooked multigrain penne pasta
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1 1/2 cups fresh or frozen small broccoli florets
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1 cup fat free half-and-half
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4 ounces Neufchâtel cheese, cubed
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1 teaspoon oregano leaves
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1 teaspoon rosemary leaves, finely crushed
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1 teaspoon thyme leaves
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1 1/2 cups chopped cooked chicken breast
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2 tablespoons grated Parmesan or Asiago cheese