Friday, January 4, 2013

Baked Smoked Mozzarella Penne


Baked Smoked Mozzarella Penne


1 tablespoon Wildtree Natural Grapeseed Oil
1 onion, thinly sliced
2 tablespoons fresh thyme
¼ cup flour
2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend
2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
1 cup heavy cream
1 pound boneless skinless chicken breast, cubed
4 ounce container sundried tomatoes
12 ounce penne, prepared according to package directions
1 (12 ounce) bag frozen broccoli florets
¾ cup bread crumbs
2 tablespoons Wildtree Natural Butter Flavored Oil

Method of Preparation:
 Preheat oven to 400 degrees F. In a large nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and Smoke Mozzarella Blend and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes. In a large bowl combine the chicken mixture with the penne and broccoli. Once completely combined transfer to a 9x13 baking dish. In a small bowl combine the bread crumbs and Butter Grapeseed Oil. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

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