 | | Directions | 1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
2. 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.
3. 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. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 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 |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Sea Salt Grinder |
| - | | 1 1/2 cups chopped cooked chicken breast |
| - | | 2 tablespoons grated Parmesan or Asiago cheese |
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| | Nutrition (per serving) | Calories: 283 Calories
Fat: 7 Grams
Protein: 23 Grams
Cholesterol: 46 Milligrams
Carbohydrates: 32 Grams
Sodium: 271 Milligrams
Fiber: 3 Grams
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