Chicken and Broccoli Pasta
  • 6 tablespoons butter, divided
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 small red pepper, chopped (1 cup)
  • ½ pound sliced mushrooms, roughly chopped
  • ⅓ cup flour
  • 1½ cups chicken broth
  • 2 cups milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 cups cheese (8 ounces) Mozzarella, Swiss or Cheddar
  • 1 package (10 ounce) frozen chopped broccoli, thawed
  • 10 ounces penne pasta, cooked and drained
  • 3-4 cups cooked chicken breast
For the Topping:
  • Remaining 2 tablespoons butter, melted
  • ¾ cup Panko bread crumbs, or fresh if you prefer
  • ½ cup Parmesan Cheese
  1. In a large skillet (the largest you have) melt 4 tablespoons butter over medium heat.
  2. Add the onion, garlic, red pepper and mushrooms and saute for about 8 to 10 minutes, until the mushrooms release their liquid and it is almost evaporated.
  3. Sprinkle with flour and continue cooking for a minute or two.
  4. Slowly add the chicken broth, milk, salt and pepper and bring to a boil.
  5. Reduce the heat and simmer for a few minutes until thickened.
  6. Remove from heat, add the nutmeg and the cheese a handful at a time, stirring until melted.
  7. Stir in the thawed broccoli, cooked pasta and cooked chicken.
  8. If your skillet is not large enough, mix in a large bowl.
  9. Transfer to a lightly greased 9 x 13" casserole dish.
  10. In a small bowl melt the remaining 2 tablespoons butter in the microwave.
  11. Stir in the panko and the Parmesan Cheese.
  12. Sprinkle over the top of the casserole.
  13. Bake at 350 degrees for 30-40 minutes until bubbly and the top is browned.
Recipe by Sunflower Supper Club at