8 oz whole wheat penne pasta, cooked until al dente
6 cooked chicken tenderloins (I cooked mine in a pam sprayed pan with some salt and pepper), chopped
1 Tablespoon olive oil
1 shallot, chopped
1 large clove garlic, chopped
1 cup vegetable broth (I use better than boullion)
3/4 cup heavy cream (yes, I had this in my fridge!)
4 ounces guyere cheese, shredded
2 ounces mild cheddar cheese, shredded
1 tablespoon seasoned breadcrumbs
1 teaspoon butter, sliced very thin
Cook pasta according to package until al dente. Set aside. While pasta is cooking, cook chicken tenderloins,
let cool slightly and then chop into pieces. Set aside.
Cook shallot in olive oil until soft. Add garlic and saute a few minutes more. Add vegetable broth, bring to boil.
Reduce heat to simmer and let broth reduce for about 5 minutes. Add heavy cream, bring back to simmer and
reduce for 5 minutes more. Add cheese and stir until well blended. Mix pasta, peas, chicken, and sauce and place in a baking dish. Top with breadcrumbs and butter.
Bake for 25-30 minutes. Sit back and enjoy your comfort.