4 - 6 servings
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
Heat oven to 375°F. Coat a 9 x 13-inch baking or casserole dish with non-stick spray.
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.
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.)
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