Have I mentioned that CARBS are my new favorite thing? Well, to be honest, they have always been my favorite thing but especially now that I am growing a baby. So when Amber picked penne pasta for our secret ingredient, I couldn't have been happier :)
I made this recipe for a ladies get away last year. We spent the day snow shoeing near Mt Baker - it was snowing and gorgeous but very cold! We couldn't wait to get back to the house we were staying in and warm up with this dish. And it was super easy. JJ enjoyed it when I made it at home too because it uses mustard - his second favorite condiment next to Tabasco. Enjoy!
1 large clove garlic, peeled, minced (I use more)
1/4 cup Dijon Mustard
1 cup half & half
1/3 cup sun dried tomatoes (in oil)
8 ounces penne pasta
1 1/2 cups broccoli florets
1/4 cup shredded Parmesan cheese
1 cup cooked sliced chicken breast
Bring a large pot of water to a boil. Add the pasta to the boiling water.
While you are waiting for the water, mix the garlic, mustard, half & half and sun dried tomatoes together in a large, deep saute pan. Warm over low heat - you just want to bring it up to temperature, no boiling!
Two minutes before the pasta is done, add the broccoli florets to the pasta and water. You want to barely cook these so the texture is firm and the color is retained (along with all the nutrients).
Drain the pasta and broccoli and add to the saute pan with the sauce. Add the chicken and the cheese, toss to coat and let warm for a couple minutes. Serve in bowls with extra cheese on top.
Baby likes pasta. YUM.