Chicken and Broccoli Noodle Bake

So, it is currently 11:31 am and I have already sent Cody off to school, put away the dishes in the dishwasher and loaded the dirty ones in from the morning, on my 3rd load of laundry, washed everyone’s bed sheets and comforters and put new ones on, dropped the dogs at the groomers, decorated the house with a little bit of Halloween decorations and cleaned all the floors in the kitchen and restroom.  I can’t believe it’s not even “LUNCH” time and i’ve gotten all that done.

NOW, listening to the Mariah Carey station on Pandora & wishing I had a second cup of coffee in front of me.

BUT INSTEAD, I am finally sitting down and eating a snack while I write this highly requested post on what I made for dinner last night.  I kind of adapted the SKINNY TASTE’S recipe by adding a few minor things and changing a couple of things as well.  If you haven’t been to her blog, follow her instagram or bought her cookbooks, I absolutely love her recipes because they are usually pretty healthy and taste super good and I always find inspiration from her stuff!

I also doubled her recipe because I had to feed 7 people for dinner, and good thing I did because everyone loved it and wanted leftovers for lunch today!

CHICKEN AND BROCCOLI NOODLE BAKE (slightly adapted from Skinny Taste)

Ingredients:

16 oz Trader Joe’s brown rice and quinoa fusilli

2 1/2 lbs of Organic chicken breast tenders, shredded (you can also use a store bought rotisserie chicken)

olive oil

3 cups broccoli, chopped

6 cloves of garlic, chopped

2 small shallots, finely diced

2 tbsp kerry gold unsalted butter

6 tbsp all purpose flour

3 1/2 cups organic chicken broth

2 cups of 1% organic milk

1/2 tsp freshly ground nutmeg

8 oz of shredded cheese (I used the 3 cheese blend from Trader Joe’s which has cheddar, mozzarella, and jack)

6 tbsp grated parmasean cheese

4 tbsp panko

1 tbsp garlic powder

salt and pepper to taste

nonstick cooking spray (I use the coconut one from Trader Joe’s)

Directions:

Place chicken tenders on a baking sheet, drizzle olive oil all over and sprinkle with salt and pepper. Bake chicken tenders in the oven at 425 degree for 10 min.  When done, let cool and then shred.

Cook pasta in salted water until al dente because it will cook more in the oven. Rinse and let drain.

Heat skillet up with olive oil and add garlic and broccoli. Sprinkle a little bit of salt and cook until tender. Set aside.

In a large pot on medium high melt the butter and then add shallots.  Cook till shallots are soft and translucent in color and then add the flour.  Cook the raw flour for a few minutes and then whisk in the chicken broth till there are no more clumps.  Add milk, nutmeg, black pepper and let boil for about 6-7 minutes.  Turn off heat and add all of the shredded cheese and 2 tbsp of parmesan cheese.  Whisk the cheese till melted.  Add shredded chicken, broccoli, and pasta, and mix well.

Spray 9×11 baking dish with cooking spray and pour everything into it.  Sprinkle the top with panko, the remaining parmesan, garlic powder and black pepper.  Spray the top with a little more cooking spray so it will help get brown and crispy while baking.

Bake at 375 degrees for about 25 minutes.  If it is not brown enough you can broil it on high for a few minutes.  Let it cool for about 10 minutes and serve.  I added a squeeze of lemon and some hot sauce on mine for a little extra flavor, but it is delicious just the way it is as well!

 

Hope you guys enjoy and as always if you make any of my recipes don’t forget to tag me on instagram (khaye10) or hashtag #kristenskitchen !

xoxo-k10

 

 

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