5 ounces broccoli florets
7 ounces penne pasta
3 tablespoons butter
1 clove garlic, minced
3 tablespoons flour
2 1/2 cups milk, warm
1/2 teaspoon basil, dried
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound cooked chicken
3/4 cup Parmesan cheese, grated
Cook broccoli briefly (or if using frozen broccoli like I do, thaw, drain and put in baking dish).
Cook pasta until tender, but still a little firm.
Cook garlic in 3 tablespoons of the butter in a medium saucepan over medium heat for 1 minute. Stir in the flour and cook, stirring for 1 minute. Whisk in the warm milk and cook until thickened and bubbly. Add the basil and nutmeg, season to taste with salt and pepper, then remove from heat, and stir in 1/2 cup Parmesan.
Lightly grease a 13 x 9 baking dish. Layer pasta, broccoli, chicken and sauce, and sprinkle with remaining Parmesan. Cover and store in the freezer, or heat in a pre-heated 350 degree oven for 30-35 minutes or until hot throughout. YIELD: 4 servings
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