Recipe Source: Recipe and photo from

Number of servings: 8

Time for preparation (including preparation and cooking): 1 hour


1 large chicken breast, cubed (about one cup)

2 Tablespoons oil

2 Tablespoons flour

1 3⁄4 cups chicken broth

1 3⁄4 cups nonfat or 1% milk

1 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon dried basil

3 cups dry penne pasta

2 cups broccoli, chopped (fresh or frozen)

1 cup grated parmesan cheese




  1. In a skillet over medium-high heat, brown chicken in oil.
  2. Add flour, broth, milk, spices and pasta to skillet and stir well.
  3. Bring to a boil; cover; reduce heat; simmer until pasta is almost tender, stirring occasionally.
  4. Add broccoli, cover, and cook until broccoli is tender.
  5. Remove from heat and stir in cheese.
  6. Refrigerate leftovers within 2 hours.
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