3 oz. cooked penne or small tube shaped noodles
Salt and pepper
3 c. steamed, chopped broccoli
2 1/2 tbsp. butter
1 c. chopped onion
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 c. chicken broth
1 1/2 c. whole milk
1 bay leaf
3/4 lb. chicken breast tenders (strips)
Pinch nutmeg
2 tbsp. chopped parsley
1/2 c. cottage cheese
3 tbsp. Parmesan cheese

In large bowl put cooked pasta and broccoli. Heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat. Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in the broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper and nutmeg. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned.