Chicken & Broccoli Pasta

8 oz. H-E-B Penne Pasta,

• salt,

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,

Directions

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.

Nutritional Information

No Nutritional Information Available