Chicken Broccoli Alfredo Penne Casserole

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INGREDIENTS:

- 2 Cups of Dry Whole Wheat Penne;

- 2 Cups of small cooked Broccoli Florets;

- 60 g to 90 g of Boneless & Skinless Chicken Breast; Cubed;

- 1/2 Onion; Diced;

- 1 tsp Dried Oregano;

- 1 tsp Garlic Powder;

- Salt & Pepper;

- 1/2 tsp of Ground Nutmeg;

- 3 Cups of Skim Milk; or (any milk of choice);

- 3 tbsps of Flour;

- 2 1/2 tbsps of Olive Oil; Divided;

- 1 Cup of Part Skim Low Moisture Shredded Mozzarella;

- some optional grated Parmesan cheese;

METHOD:

1️⃣ First on a Pan, Heat 1 tbsp of Olive Oil, add the Cubed Chicken with Salt&Pepper and cook until chicken is cooked through then add the diced Onions, Oregano & Garlic Powder and cook for a bit until Onions are translucent; Then Set aside;

2️⃣ MeanWhile you Can also Cook the penne according to the package directions in a large pot of boiling water then Drain;

3️⃣ In a medium saucepan, over medium heat, Heat the remaining 1 1/2 tbsp of Olive Oil and Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 min;

4️⃣Slowly whisk in the milk, some Salt & Nutmeg and whisk continuously for 3-4 minutes, or until the sauce has thickened slightly and is well incorporated; ( and also you can incorporate at the end some Parmesan Cheese into the Sauce);

5️⃣ Preheat Oven at 350 F (180 C);

6️⃣ Toss together the cooked penne, chicken mix, broccoli, and Alfredo sauce in a 9x13 inch baking dish.

7️⃣ Sprinkle the mozzarella cheese on top of the pasta and some extra dried Oregano;

8️⃣ Bake for 20-25 minutes, or until the cheese is melted and bubbling.

Enjoy!