Ingredients

The following ingredients have 4 Servings
  • 8 ounces whole wheat penne pasta (cooked and drained (can substitute with regular penne pasta))
  • 1 tablespoon butter
  • 2/3 cup white whole wheat flour (can substitute with all-purpose flour)
  • 3 cups chicken broth
  • 1 cup 1% milk
  • 1 teaspoon salt
  • 2 teaspoons fresh thyme (minced (or ½ teaspoon dried thyme))
  • 9 ounces about 1 ½ cups cooked, diced chicken
  • 1 zucchini (diced into very small pieces)
  • Kernels from 2 ears of fresh corn (about 1 ½ cups, or you can substitute with frozen corn kernels)
  • 1 ½ cups shredded mozzarella cheese (divided)
  • ¼ cup grated Parmesan cheese

Instruction

  • Preheat oven to 350F (180C). Spray a 9- x 13-inch baking dish with cooking spray and set aside.
  • Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute. Whisk in broth, milk, salt and thyme and bring to a simmer, stirring constantly. Allow sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 5-10 minutes).
  • Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn.
  • Transfer chicken mixture to prepared dish. Top with remaining mozzarella and sprinkle with Parmesan.
  • Bake, uncovered, until bubbly and heated through (about 20-25 minutes).