Ricotta Chicken, Noodle and Broccoli Casserole

• 1 pound pasta, penne or elbow macaroni
• 4 tablespoons olive oil divided
• 1 each broccoli florets head, trimmed into florets, stems peeled and sliced
• 1 1/2 pounds chicken breast halves, boneless, skinless sliced crosswise into thin strips
• 3 tablespoons margarine or butter
• 1 each onions large, chopped (about 2 cups)
• 5 each garlic cloves fine chopped
• 5 tablespoons flour, all-purpose
• 2 teaspoons thyme dried
• 2 teaspoons basil dried
• 1 cup white wine dry
• 1 can chicken broth (13-oz) plus enough water to make 2 cups
• 3 cups milk low fat
• 2 each bay leaves
• 1 pinch nutmeg ground
• 1/4 cup parsley leaves chopped
• 1 cup parmesan, parmigiano-reggiano cheese, grated freshly grated, divided
• 1 x vegetable oil spray
• 16 ounces ricotta cheese part skim

1. Bring a large pot of water to a boil and cook the pasta until just tender.
2. Drain and toss with 1 tablespoon olive oil in a large mixing bowl.
3. Set aside.
4. Steam or microwave the broccoli until just crisp-tender.
5. Rinse under cold water to stop the cooking, drain and add to the noodles.
6. In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown.
7. Remove the chicken from the frying pan and set aside.
8. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes.
9. Add the garlic and cook another minute, until it releases its aroma.
10. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes.
11. Slowly add the wine, stirring, then add the chicken broth and milk.
12. Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
13. Stir in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken.
14. Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine.
15. Divide the pasta, chicken and broccoli mixture between two 8- by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray.
16. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese.
17. Wrap one casserole tightly with aluminum foil and freeze for later use.
18. Bake the other at 350F (180C) for about 30 minutes, until hot and bubbly and lightly browned.

pasta, olive oil, broccoli florets head, chicken breast halves, margarine, onions, garlic, flour, thyme, basil, white wine, chicken broth, milk, bay leaves, nutmeg ground, parsley, parmesan, vegetable oil spray, ricotta cheese

Taken from recipeland.com/recipe/v/ricotta-chicken-noodle-broccoli-35639 (may not work)