Ingredients:

• 3/4 cup bread crumbs
• 2 tablespoons butter (melted)
• 1 bunch broccoli (about 1 1/2 pounds), stalks removed, florets cut into 1-inch pieces
• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 medium onion (minced)
• 6 garlic cloves (finely minced or pressed)
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds boneless skinless chicken breasts (about 3), cut into bite-sized pieces
• 3 ounces smoked mozzarella (shredded)
• 8-ounce jar of oil-packed sun-dried tomatoes, drained and chopped

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) with the rack in the middle.
   • Lightly grease a 9x13-inch baking dish and set aside.
2. Prepare the Topping:
   • In a small bowl, combine the bread crumbs with melted butter.
   • Set the mixture aside.
3. Cook the Broccoli & Pasta:
   • Bring a large pot of water to a boil, add 1 tablespoon of salt, and drop in the broccoli.
   • Cook for about 1 minute, until bright green. Use a slotted spoon to remove the broccoli and place it on a plate.
   • Bring the water back to a boil, then add the penne pasta. Cook the pasta 1-2 minutes less than package directions (it will cook further in the oven).
   • Drain the pasta and toss with 1 tablespoon of olive oil. Set aside.
4. Make the Sauce:
   • Wipe the pot dry and return it to the stove over medium heat.
   • Add the remaining tablespoon of olive oil. Once shimmering, add the onion and cook for about 5 minutes, until softened and slightly browned.
   • Stir in garlic and thyme, cooking for 30 seconds until fragrant.
   • Add the flour, salt, and pepper, and cook for 1 minute, stirring constantly.
   • Gradually whisk in the chicken broth and heavy cream, then bring the mixture to a simmer. Stir occasionally.
5. Cook the Chicken:
   • Add the diced chicken to the sauce and cook for about 6-7 minutes, until the chicken is cooked through.
   • Stir in the sun-dried tomatoes and shredded smoked mozzarella, allowing the cheese to melt into the sauce.
6. Combine Pasta and Sauce:
   • Add the cooked penne and broccoli into the sauce, stirring to combine.
   • Transfer the mixture into the prepared baking dish and top with the bread crumb mixture.
7. Bake:
   • Bake in the preheated oven for 15 minutes, or until the casserole is bubbling and the bread crumbs are lightly browned.
8. Serve:
   • Remove from the oven and serve immediately.
   • Enjoy your delicious, cheesy, and hearty baked penne!

Nutrition