Creamy Herb Penne with Chicken


  • 1 cup(s) fat free half-and-half
  • 1 ½ cup(s) fresh or frozen small broccoli florets
  • 8 ounce(s) uncooked multigrain penne pasta
  • 2 tablespoon(s) grated Parmesan or Asiago cheese
  • 1 ½ cup(s) chopped cooked chicken breast
  • ¼ teaspoon(s) McCormick® Sea Salt Grinder
  • ½ teaspoon(s) McCormick® Garlic Powder
  • + 4 more ingredients
    • 1 teaspoon(s) McCormick® Thyme Leaves
    • 1 teaspoon(s) McCormick® Rosemary Leaves
    • 1 teaspoon(s) McCormick® Oregano Leaves
    • 4 ounce(s) Neufchâtel cheese (1/3 less fat than cream cheese), cubed

1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well. 2. 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...

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