Penne With Chicken And Broccoli

1. 1

   Steam broccoli florets until crisp-tender (about 6 minutes). Set aside. Bring a large pot of water to boil. Add penne and cook until al dente. Drain, reserving 1/3 cup of the liquid.

2. 2

   Heat sun-dried tomatoes in a large non-stick skillet over medium heat. Add chicken and cook for 6-8 minutes, or until juicy and just cooked through.

3. 3

   Add broccoli, penne, reserved pasta water and cheese spread. Stir over low heat until cheese spread has melted. Season with salt and pepper.

4. 4

   If serving immediately, spoon into bowls and serve. Otherwise, let cool and transfer into a freezer-proof container. Freeze until ready to serve.

5. 5

   To serve, thaw pasta in refrigerator overnight. Drizzle with 1/4 cup milk, then microwave until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.