Note: Get a grownup's help with this recipe, which requires using the oven/stove.

Prep time: 55 minutes

What you need:

• 1 box whole-wheat penne pasta (14 ounces)
• 3 cups of raw broccoli florettes
• 3/4 cup of precooked chicken strips (4 ounces)
• 1/2 cup reduced-fat cheddar cheese, shredded (2 ounces)
• 1/2 cup mozzarella cheese, shredded (2 ounces)
• 3 tablespoons skim milk (1.5 oz)
• 2 tablespoons low-sodium chicken broth
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper

Equipment and supplies:

• Pot for cooking pasta and steaming broccoli
• Colander for draining pasta
• 13x9-inch baking dish
• Steamer basket for broccoli
• Measuring cups/spoons
• Mixing bowl
• Spoon
• Skillet
• Oven/stove

What to do:

1. Preheat oven to 350°F.
2. Cook pasta according to directions until crisp-tender. Drain pasta.
3. Place drained pasta in a 13x9 baking dish.
4. Place broccoli in a stockpot of boiling water or a steamer for about 5 minutes.
5. Rinse with cool water.
6. Add the drained broccoli and the precooked chicken strips to the pasta.
7. Sprinkle shredded cheeses over pasta mixture.
8. In a mixing bowl, combine milk, chicken broth, salt, and pepper.
9. Pour milk mixture evenly over the pasta mixture and mix in with a spoon.
10. Cover baking dish with foil.
11. Bake 30 minutes, until mixture is bubbly and cheese is melted.

Nutritional analysis (per serving):

• 310 calories
• 21g protein
• 4g fat
• 1.5g sat. fat
• 53g carbohydrate
• 7g fiber
• 20mg cholesterol
• 430mg sodium
• 4g sugars

Serves: 6

Serving size: 1/6 of pan