3 to 4cooked chicken breast-halvescut into bite size pieces
1cupsliced mushrooms
3garlic clovesminced
1carrotcut into rounds
1/3-cupvegetable or chicken broth
salt and fresh ground pepperto taste
1/4teaspoongarlic powder
1/2teaspoondried Italian Seasoning
2teaspoonsall-purpose flour
1cupmilk
18-oz package cream cheese
1cuphalved cherry tomatoes
1cupshredded mozzarella cheese
1/4cupshredded parmesan cheese
Instructions
Preheat oven to 350ºF.
Cook penne pasta according to the instructions on the box.
Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
Add to skillet with chicken and stir.
Stir in milk.
Cook and stir until thickened and bubbly.
Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
Remove from heat.
Add pasta mixture, chicken mixture and tomatoes; toss to coat.
Transfer to a 3-quart casserole dish.
Cover with foil and bake for 30 to 35 minutes, or until heated through.
Remove foil, stir mixture and sprinkle with cheeses.
Continue to cook for 8 to 10 minutes, or until cheese is melted.