Monday, August 21, 2017

Creamy Chicken Broccoli and Bacon Penne

School is almost back in session around here and we are trying to soak up the last few days of Summer Break. When meal planning for this week I've had a few simple suppers to my rotation and this is one of them. Easy, cheesy, and slightly lighter than a traditional alfredo, this dish combines all of my favorites and is a hit with my family!

Creamy Chicken Broccoli and Bacon Penne
Serves 6

12 oz. penne pasta (I used Ronzoni)
2 cups cooked chicken breast, diced
2 cups chopped broccoli
1/2 cup crumbled bacon
1 clove garlic, minced
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. salt
1 cup fat free or 2 percent milk (I used 2 percent)
2 tbsp. reduced fat cream cheese
1 tbsp. olive oil

Cook pasta just shy of al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Add garlic and saute one minute, stirring occasionally. Add cream cheese and slowly whisk in milk. Bring mixture to a simmer and once thickened stir in the Parmesan cheese.

Season with salt and pepper. Next, add in the chicken, bacon, broccoli. Continue cooking another 5 minutes or so. Return cooked pasta to the pan and heat until bubbly. Top with chopped parsley if desired and enjoy!

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