*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Casseroles
                 Main dish                        Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Penne -- mostaccioli
                         or            elbow macaroni
    4      tablespoons   Olive oil -- divided
    1      Head          broccoli -- trimmed
                         into florets -- stems peeled
                         and sliced
    1 1/2  pounds        Boneless -- skinless chicken
                         breast -- cut crosswise
                         into thin strips
    3      tablespoons   Margarine or butter
    1      large         Onion -- chopped (@ 2 cups)
    5                    Garlic cloves -- fine chopped
    5      tablespoons   Flour
    2      teaspoons     Dried thyme
    2      teaspoons     Dried basil
    1      cup           Dry white wine
    1      can           chicken broth -- (13-oz) plus enough
                         to            make 2 cups
    3      cups          Low-fat milk
    2                    Bay leaves
    1      Pinch         ground nutmeg
      1/4  cup           Chopped parsley
    1      cup           Freshly grated Parmesan -- cheese --  divided
                         Vegetable oil spray
    1      carton        part-skim -- (16-oz) ricotta
 Bring a large pot of water to a boil and cook the pasta until just tender. 
 Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set 
 aside. Steam or microwave the broccoli until just crisp-tender. Rinse 
 under cold water to stop the cooking, drain and add to the noodles.
  In large frying pan, heat 1 tablespoon of the olive oil and saute the 
 chicken, stirring, until cooked through and just beginning to brown. 
 Remove the chicken from the frying pan and set aside. Add 2 tablespoons 
 olive oil plus the margarine and cook the onion until it begins to soften 
 and become translucent, about 5 minutes. Add the garlic and cook another 
 minute, until it releases its aroma. Sprinkle with the flour and spices, 
 and stir over medium heat for a couple of minutes. Slowly add the wine, 
 stirring, then add the chicken broth and milk. Add the bay leaves, bring 
 the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir 
 in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken. Add chicken 
 and sauce to the pasta and broccoli in the mixing bowl and gently combine.
  Divide the pasta, chicken and broccoli mixture between two 8-by-11- or 
 9-by-9-inch baking dishes coated with vegetable oil spray. Top each with 
 spoonfuls of the ricotta, then sprinkle with the remaining Parmesan 
 cheese. Wrap one casserole tightly with aluminum foil and freeze for later 
 use. Bake the other at 350 degrees for about 30 minutes, until hot and 
 bubbly and lightly browned.
  Each casserole serves 4 to 6.
  This recipe is adapted from 'The Working Family Cookbook.' Combining 
 boneless chicken thighs with the breasts will save a little more money.
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