Chicken-And-Pasta Bake With Basil



6 servings (serving size: 1/6 of casserole)

Recipe from

Oxmoor House

Nutritional Information

Calories 375
Fat 9.3 g
Satfat 4.7 g
Protein 35.6 g
Carbohydrate 35.5 g
Cholesterol 80 mg
Iron 2.7 mg
Sodium 250 mg
Caloriesfromfat 23 %
Fiber 2.4 g
Calcium 321 mg


1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 ounces) grated Asiago cheese
3 cups broccoli florets
4 cups hot cooked penne (tube-shaped pasta; about 8 ounces uncooked)
3 cups chopped roasted chicken breast
1/4 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
Cooking spray


Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted. Set aside.

Preheat oven to 350°.

Steam broccoli, covered, 4 minutes. Drain. Combine cheese sauce, broccoli, penne, and next 5 ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes or until bubbly.