Creamy Herb Penne with Chicken

MCCORMACK

INGREDIENTS 6 Servings 8 ounces uncooked multigrain penne pasta

1 1/2 cups fresh or frozen small broccoli florets

1 cup fat free half-and-half

4 ounces Neufchâtel cheese (1/3 less fat than cream cheese), cubed

2 teaspoons Marjoram Leaves from McCormick® Flavor Makers Italian

1 teaspoon McCormick® Garlic Powder

1/2 teaspoon Rosemary Leaves from McCormick® Flavor Makers Italian, finely crushed

1/4 teaspoon McCormick® Thyme Leaves

1/2 teaspoon sea salt from McCormick® Sea Salt Grinder

1 1/2 cups chopped cooked chicken breast

1 tablespoon grated Parmesan cheese Substitutions available

INSTRUCTIONS Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well. Meanwhile, bring half-and-half to simmer in medium saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, marjoram, garlic powder, rosemary, thyme, and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through. Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.