• 1/2-pound penne pasta
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 to 4 cooked chicken breast-halves, cut into bite size pieces
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 1 carrot, cut into rounds
• 1/3-cup vegetable or chicken broth
• salt and fresh ground pepper, to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried Italian Seasoning
• 2 teaspoons all-purpose flour
• 1 cup milk
• 1 (8-oz package) cream cheese
• 1 cup halved cherry tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

Instructions

• Preheat oven to 350.
• Cook penne pasta according to the instructions on the box.
• Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
• In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
• Add to skillet with chicken and stir.
• Stir in milk.
• Cook and stir until thickened and bubbly.
• Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
• Remove from heat.
• Add pasta mixture, chicken mixture and tomatoes; toss to coat.
• Transfer to a 3-quart casserole dish.
• Cover with foil and bake for 30 to 35 minutes, or until heated through.
• Remove foil, stir mixture and sprinkle with cheeses.
• Continue to cook for 8 to 10 minutes, or until cheese is melted.
• Remove from oven and let stand 5 minutes.
• Serve.