Caprese Chicken Pasta

You will love this comfort food "Mac and Cheese" with a twist! 

Serves 10 ( 1 c. = 9 points +)

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 4 c. grape tomatoes
• 2 T. olive oil
• 12 oz. uncooked penne pasta
• 1 T. crushed garlic
• 10 tsp. flour
• 3-1/2 c. skim milk
• 1 tsp. salt
• 1 tsp. pepper
• 1-1/2 c. part-skim shredded mozzarella
• 2/3 c. Parmesan cheese, grated
• 1/2 c. torn basil leaves
• 1/4 c. Panko Japanese bread crumbs
• 1/4 tsp. crushed red pepper flakes

Preheat broiler to high. Combine tomatoes with 1 T. oil on a jelly roll pan. Broil 3 minutes or until tomatoes begin to break down.

Cook pasta; Drain. Return pasta to pan.
Heat a saucepan over medium heat. Add 1 T. oil. Add garlic and cook 1 minute. Stir in flour. Add milk, salt, pepper, stirring with a whisk. Bring to a simmer; cook until thickened. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss.Stir in chicken. Stir in tomato mixture and basil. Spoon into a 13 x 9 pan coated with nonstick spray. Sprinkle with Panko and red pepper flakes. Broil 2-4 minutes or until Panko is browned.