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Ricotta Chicken, Noodle and Broccoli Casserole

 
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This well balanced casserole has everything you need in supper. Creamy sauce, cheesy topping, and the yummy combination of broccoli and chicken make a delicious and filling meal that's also full of goodness.

Yield

4

servings

Prep

45

min

Cook

30

min

Ready

75

min

 

Ingredients

1 pound pasta, penne
or elbow macaroni
4 tablespoons olive oil
divided
1 bunch broccoli florets
1 head broccoli, trimmed into florets, stems peeled and sliced
*
1 ½ pounds chicken breast halves, boneless, skinless
sliced crosswise into thin strips
3 tablespoons margarine
or butter
1 onions
large, chopped (about 2 cups)
5 garlic cloves
fine chopped
5 tablespoons all-purpose flour
2 teaspoons thyme
dried
*
2 teaspoons basil
dried
*
1 cup white wine
dry
*
1 can chicken broth
(13-oz) plus enough water to make 2 cups
*
3 cups milk
low fat
2 bay leaves
*
1 pinch nutmeg
ground
*
¼ cup parsley leaves
chopped
1 cup Parmesan cheese
freshly grated, divided
vegetable oil
spray
*
16 ounces ricotta cheese
part skim

Directions

Bring a large pot of water to a boil and cook the pasta until just tender.

Drain and toss with 1 tablespoon olive oil in a large mixing bowl.

Set aside.

Steam or microwave the broccoli until just crisp-tender.

Rinse under cold water to stop the cooking, drain and add to the noodles.

In large frying pan, heat 1 tablespoon of the olive oil and sauté the chicken, stirring, until cooked through and just beginning to brown.

Remove the chicken from the frying pan and set aside.

Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes.

Add the garlic and cook another minute, until it releases its aroma.

Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes.

Slowly add the wine, stirring, then add the chicken broth and milk.

Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes.

Stir in the nutmeg, parsley, ½-cup cheese and the cooked chicken.

Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine.

Divide the pasta, chicken and broccoli mixture between two 8- by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray.

Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese.

Wrap one casserole tightly with aluminum foil and freeze for later use.

Bake the other at 350℉ (180℃) for about 30 minutes, until hot and bubbly and lightly browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 628g (22.2 oz)
Amount per Serving
Calories 128134% of calories from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 845mg 35%
Total Carbohydrate 37g 37%
Dietary Fiber 5g 19%
Sugars g
Protein 188g
Vitamin A 29% Vitamin C 18%
Calcium 70% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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