Submitted by Sheryl Quipp
Cook 1 ½ cups Gluten-Free Penne in boiling water – add 1 small crown of broccoli. Cut into florets for the last three minutes of cooking time. Meanwhile preheat over to 350º F.
In large skillet heat
½ c chicken broth
½ c low fat or fat free cream cheese
¾ c grated low fat mozzarella
and stir until smooth
Drain penne and broccoli and put into cheese mixture. Pour into lightly greased baking dish and bake at 350º for 15 – 20 minutes. Sprinkle with ¼ c. Parmesan cheese and heat five more minutes. Let stand 5 minutes before serving.
Note: You can add shrimp, chicken or ham to cheese sauce and just heat until warm but not boiling.
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