8 oz. H-E-B Penne Pasta,
2 c. (8 - 10 oz.) coarsely chopped fresh (or frozen) broccoli,
1 pkg. Boursin Cheese (variety of your choice),
1/2 c. milk or cream,
2 c. chopped rotisserie chicken (from Deli),
2/3 c. Mezzetta Sliced Kalamata Olives, drained,
1/3 c. chopped sun-dried tomatoes in oil, drained well,
• fresh black pepper,
1 c. H-E-B Shredded Italian Blend Cheese,
1 Heat oven to 375°F. Coat a 9 x 13-inch baking or casserole dish with non-stick spray.
2 Cook pasta in boiling, salted water according to package directions. Add broccoli when pasta is almost done; cook 2 or 3 minutes longer and drain well.
3 Return pasta and broccoli to cooking pot. Add Boursin cheese and milk; stir gently over low heat until cheese melts. Stir in chicken, olives and tomatoes; season with fresh black pepper, to taste. (Add additional milk if too dry.)
4 Transfer mixture to baking dish. Top with shredded cheese. Bake 20 minutes or until cheese melts and top begins to brown.
No Nutritional Information Available