8 ounces uncooked penne pasta
1-1/2 cups fresh or frozen broccoli florets
1 cup fat free half-and-half
4 oz Neufchatel cheese (1/3 less fat than cream cheese), cubed
1 tsp Oregano Leaves
1 tsp Rosemary Leaves
1 tsp Thyme Leaves
1 tsp Garlic Powder
1 tsp Sea Salt
1-12 cups chopped cooked chicken breats
2 tblsp grated Parmessan or Asiago cheese
- Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
- Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
- Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.