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A light cream sauce with a delicious trio of Mediterranean herbs is tossed with penne, chicken and broccoli.
8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese (1/3 less fat than cream cheese), cubed
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves , finely crushed
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 1/2 cups chopped cooked chicken breast
1 tablespoon grated Parmesan cheese
Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.
(Amount per serving)
Was this helpful?
This is wonderful, i left out the broccoli and added 1/2 tsp red pepper, 1/2 tsp ginger and 1/2 tsp cumin. I like the zing, but if you aren't a fan of spicy be careful with the red pepper.
I didn't care for this. I keep trying recipes with rosemary and thyme but I haven't found one I like.
This was great! I added a little extra salt and shredded Parmesan cheese and it was terrific!! My kids and my husband loved it!!