Cheesy Chicken Pasta Name: Shirley Smith Base: Wright Patterson AirForce Base Recipe: Ingredients 8 ounces Penne Rigate 2 cups small broccoli florets 1 teaspoon olive oil 1 teaspoon minced fresh or prepared garlic 1/2 teaspoon salt 1 (10-ounce) package cooked chicken breast strips (2 cups) 4 ounces Sharp Light Cheddar, grated (about 1 cup) Directions In large pot of boiling salted water, cook penne according to package directions, adding broccoli for last two minutes of cooking time. Remove 1/2 cup of cooking water and set aside. Drain penne and broccoli in colander. Return pot to heat and add oil and garlic; stir until fragrant, about 10 seconds. Add drained penne and broccoli, reserved cooking water and salt. Remove pan from heat and add chicken and cheese, stirring until cheese is melted.