This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
3 tablespoons butter
1 cup chopped onion
1/4 cup flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 teaspoon dried basil or Italian herb seasoning
1/3 cup grated Parmesan cheese, plus additional for topping
8 oz. pasta, cooked according to package directions and drained
1 (12-oz.) can chicken, drained
2 cups coarsely chopped frozen, thawed broccoli florets
3/4 cup California walnuts, coarsely chopped and toasted, divided
Salt and pepper to taste
1/2 cup fresh, frozen or canned corn
1 cup lightly sautéed grape tomatoes
Melt butter in a large saucepan over medium heat. Add onion and cook for 10 minutes to soften, stirring occasionally. Add flour and cook for 1 minute more.
Slowly stir in milk and broth, then add seasonings. Cook for 5 minutes more to thicken, stirring frequently.
Stir in Parmesan, then stir in chicken, broccoli and 1/2 cup walnuts. Cook for 5 minutes more to heat chicken and broccoli.
Spoon onto 4 plates or bowls and top with remaining walnuts and Parmesan cheese.
Instead of toasting walnuts, prepare Italian Seasoned Walnuts:
Melt 1/2 tablespoon butter in a medium skillet. Add 3/4 cup coarsely chopped California walnuts and 1/4 teaspoon dried basil or Italian Herb Seasoning. Sauté over medium heat, stirring frequently. Season to taste with salt and pepper.
Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
This crunchy chicken is coated with crushed matzo crackers, walnuts and plenty of pepper and herbs.
