Hello, welcome to our recipe blog. Here you can get a guide on just how to make very yummy Healthy & Fresh Chicken Penne Casserole with Corn and Zucchini dishes. The manufacturing procedure is extremely simple, you simply need to adhere to the techniques that we have created on this web page. The adhering to are the stages of how to prepare Healthy & Fresh Chicken Penne Casserole with Corn and Zucchini. Please comply with the guidelines well.
This healthy Chicken Penne Casserole with Corn and Zucchini is oozing with melted cheese and a smooth, creamy sauce! It’s the perfect clean eating dinner to showcase some of summer’s best produce!
INGREDIENTS
- 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
- Preheat oven to 350 degrees F. 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).
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