Penne With Chicken Mushroom And Broccoli Cream Sauce Recipe

Cooking Directions

• STEP 1.Cook the penne pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add the mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Add the broccoli florets to the skillet and cook until they are tender-crisp.
• STEP 5.In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
• STEP 6.Gradually whisk in the chicken broth and milk until the mixture thickens.
• STEP 7.Stir in the Parmesan cheese, garlic powder, salt, and pepper.
• STEP 8.Add the cooked chicken, mushrooms, and broccoli to the sauce and stir to combine.
• STEP 9.Add the cooked penne pasta to the skillet and toss until the pasta is coated in the creamy sauce.
• STEP 10.Serve hot and garnish with additional Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• Make sure to cook the penne pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
• You can use any type of mushrooms you prefer, such as cremini, button, or shiitake.
• Feel free to add other vegetables to the sauce, such as bell peppers or spinach, for added flavor and nutrition.
• For a lighter version, you can use low-fat milk or substitute some of the cream with Greek yogurt.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Penne with Chicken Mushroom and Broccoli Cream Sauce is best served hot.
• Garnish with additional Parmesan cheese and fresh parsley for added flavor and presentation.
• Leftovers can be reheated in the microwave or on the stovetop.
• Serve with a side salad or garlic bread for a complete meal.