Chefs-Students from the Northern Teir Career Center bring you this creamy, cheesy dish!
- Serving Size: 1/10 of recipe
- Recipe Makes: 10 servings
- 1 Box (1 lb.) Wheat Pasta
- 5 Tablespoons Butter
- 3 Whole Garlic Cloves, Minced (Or 1 Teaspoon Garlic Powder)*
- 4 Tablespoons All Purpose Flour
- 2 Cups 1% or skim Milk
- 2 Tablespoon Light or Neufchâtel Cream Cheese
- 1 ½ Cup Parmesan Cheese, Grated or Shredded
- 2 cups Cooked Shredded Chicken (This amount comes from about 1.5 lbs. bone-in chicken drumsticks; .75 lbs. boneless, skinless chicken breast; about half of the meat from a 3 pound whole chicken; and 4, 4.5 ounce cans of chicken, drained)
- 3 ½ Cups Frozen Broccoli, Thawed (from the food bank, food pantry, Farmers Market Nutrition Program, or WIC Farerms Market Nutrition Program)
- ½ Teaspoons Salt and Pepper
- 1 Teaspoon Onion Powder
- 1 Teaspoon Parsley (Optional)
- Cook penne in salted water until al dente or according to package directions.
- Melt 1 tablespoon butter in small separate pan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Take garlic off the heat.
- In a medium-sized pot, melt the rest of the butter.
- Once melted, add flour and stir together quickly with a fork or whisk. Butter and flour will form a paste which is called a “roux” and will help thicken your sauce. Cook for another 1-2 minute until lightly browned.
- Add milk little at a time, stirring constantly with a fork or whisk to work out lumps. Then, after lumps are out, stir occasionally for about 6 minutes until thickened.
- Add cream cheese. Stir with a fork or whisk until melted.
- Remove sauce from heat.
- Stir in parmesan, shredded chicken, and broccoli into sauce. Stir until cheese is melted.
- Add garlic, onion powder, salt and pepper.
- Add cooked pasta to sauce, and stir until evenly coated.
- Mix in parsley (optional).
*Minced: Finely chopped.
1/10 of recipe:
- 321 Calories, 11 g. Fat, 6 g. Saturated Fat, 404 mg. Sodium, 44 g. Carbohydrates, 8 g. Fiber and 15 g. Protein
This recipe contains wheat and milk:
*If you are allergic to wheat-based pasta; add rice, beans, or any gluten-free pasta alternative in its place.
**If you are allergic to milk; try soy, almond, rice or other dairy-free alternatives.
***If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternative.
For kids 2- 4 years old, serve food in the following ways:
- Cut all pieces of the noodle dish into bite-sized, half-inch pieces.