• 1 ½ lbs broccoli, florets cut into 1-inch pieces
• 12 oz penne pasta
• 2 tbsp olive oil, divided
• 1 medium onion, minced
• 6 garlic cloves, finely minced or pressed
• 1 tsp dried thyme
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 oz smoked mozzarella, shredded
• 8 oz jar oil-packed sun-dried tomatoes, drained and chopped

• ¾ cup bread crumbs
• 2 tbsp butter, melted

1. In a small bowl, mix the bread crumbs with melted butter and set aside.
2. Lightly grease a 9x13-inch baking dish and preheat the oven to 400°F (200°C), ensuring the oven rack is in the center.

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the broccoli. Cook for 1 minute until bright green, then remove with a slotted spoon and set aside.
2. Return the water to a boil and cook the penne 1–2 minutes less than al dente, as it will finish cooking in the oven. Drain, toss with 1 tbsp olive oil, and set aside.

1. Wipe the pot dry and heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until softened and lightly browned.
2. Stir in the garlic and thyme, cooking for 30 seconds until fragrant.
3. Sprinkle in the flour, salt, and pepper, stirring constantly for 1 minute until golden.
4. Gradually whisk in the broth and cream, bringing the mixture to a simmer.
5. Add the chicken and cook for 6–7 minutes, stirring occasionally, until fully cooked.
6. Stir in the sun-dried tomatoes and smoked mozzarella until well combined.

1. Add the cooked pasta and broccoli to the sauce, stirring to combine.
2. Transfer the mixture to the prepared baking dish and sprinkle with the breadcrumb topping.
3. Bake for 15 minutes, or until the casserole is bubbling and the breadcrumbs are lightly golden.

• Serve immediately with a side of crusty bread and a fresh salad for a complete meal.

Nutrition

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