Better for you: Penne with Cream Sauce
Ingredients:
8 garlic cloves, peeled
1 package frozen broccoli florets
2 ½ cups whole wheat penne
2 large chicken breasts, cut into bite sized pieces
1 Tbls canola oil
2 cups evaporated fat-free milk (about a can and a half)
1 Tbls & 1 tsp flour
¾ cup sharp cheddar cheese
¼ cup grated parmesan cheese
¼ tsp salt
Ground pepper
Directions:
Bring water to boil in large pot. Add garlic cloves and boil until soft, about 3 minutes. With a slotted spoon, transfer garlic to a cutting board, leaving water in pot. Mince the garlic; set aside.
In large non-stick pan, add 1 Tlbs of oil and cook chicken until no longer pink. Remove from pan.
Cook broccoli in boiling water until bright green and just softened, about 3 minutes. Remove with slotted spoon and reserve.
Cook penne in water according to package until al dente.
With a wire whisk, combine milk and flour in the large non-stick pan until flour is dissolved. Cook over medium heat, whisking continuously, until mixture is bubbly and thick, about 5 minutes. Stir in garlic. Reduce heat to love, add cheeses, salt and pepper to sauce. Stir until cheese is melted. Stir in broccoli, pasta, and chicken. Stir to coat and serve.
8 garlic cloves, peeled
1 package frozen broccoli florets
2 ½ cups whole wheat penne
2 large chicken breasts, cut into bite sized pieces
1 Tbls canola oil
2 cups evaporated fat-free milk (about a can and a half)
1 Tbls & 1 tsp flour
¾ cup sharp cheddar cheese
¼ cup grated parmesan cheese
¼ tsp salt
Ground pepper
Directions:
Bring water to boil in large pot. Add garlic cloves and boil until soft, about 3 minutes. With a slotted spoon, transfer garlic to a cutting board, leaving water in pot. Mince the garlic; set aside.
In large non-stick pan, add 1 Tlbs of oil and cook chicken until no longer pink. Remove from pan.
Cook broccoli in boiling water until bright green and just softened, about 3 minutes. Remove with slotted spoon and reserve.
Cook penne in water according to package until al dente.
With a wire whisk, combine milk and flour in the large non-stick pan until flour is dissolved. Cook over medium heat, whisking continuously, until mixture is bubbly and thick, about 5 minutes. Stir in garlic. Reduce heat to love, add cheeses, salt and pepper to sauce. Stir until cheese is melted. Stir in broccoli, pasta, and chicken. Stir to coat and serve.