Instructions
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Bring a large pot of salted water to a boil.
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Add the penne pasta and cook according to the package instructions until al dente. In the last 5 minutes of cooking add the broccoli florets in the boiling water with the pasta.
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Drain the pasta and broccoli in a colander and set aside.
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In a large pot, heat the olive oil over medium heat.
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Add the diced onion and cook for 2-3 minutes, until softened.
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Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute.
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Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
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Gradually whisk in the whole milk, stirring until smooth.
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Cook for 2-3 minutes, until the sauce has thickened.
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Stir in the grated parmesan cheese until melted and smooth.
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Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the parmesan sauce.
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Stir until everything is well coated and heated through, about 2-3 minutes.
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Transfer the Chicken Broccoli Pasta Salad to a serving bowl.
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Garnish with additional grated parmesan cheese, if desired.
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Season to taste and serve hot.
Notes
- Customization: Feel free to substitute ingredients to match your dietary preferences, such as using gluten-free pasta or adding different vegetables.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months.
- Reheating: Add a splash of water or broth when reheating to maintain the dish’s moisture and flavor.
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