Baked Penne with Chicken, Broccoli & Smoked Gouda

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• 3/4 cup bread crumbs
  Ingredient note

  Source: 3/4 cup bread crumbs
• 2 tablespoons unsalted butter (melted)
  Ingredient note

  Source: 2 tablespoons unsalted butter (melted)
• 1 bunch broccoli florets (stalks removed, cut into 1-inch pieces)
  Ingredient note

  Source: 1 bunch broccoli florets (stalks removed, cut into 1-inch pieces)
• 12 ounces penne pasta
  Ingredient note

  Source: 12 ounces penne pasta
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1 each medium onion (minced)
  Ingredient note

  Source: 1 medium onion (minced)
• 6 each medium garlic cloves (finely minced)
  Ingredient note

  Source: 6 medium garlic cloves (finely minced)
• 1 tablespoon fresh thyme leaves
  Ingredient note

  Source: 1 tablespoon fresh thyme leaves
• 1/4 cup all-purpose flour
  Ingredient note

  Source: 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
  Ingredient note

  Source: 2 cups low-sodium chicken broth
• 1 cup 1% milk
  Ingredient note

  Source: 1 cup 1% milk
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/2 teaspoon pepper
  Ingredient note

  Source: 1/2 teaspoon pepper
• 1 1/2 pounds boneless skinless chicken breasts (about 3, trimmed and cut into bite-size pieces)
  Ingredient note

  Source: 1 1/2 pounds boneless skinless chicken breasts (about 3, trimmed and cut into bite-size pieces)
• 3 ounces smoked gouda (shredded)
  Ingredient note

  Source: 3 ounces smoked gouda (shredded)
• 8 ounce jar oil-packed julienne or chopped sun-dried tomatoes (drained)
  Ingredient note

  Source: 8 ounce jar oil-packed julienne or chopped sun-dried tomatoes (drained)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. In a small bowl, toss together the bread crumbs and butter and set aside. Spray a 9X13-inch baking dish with cooking spray and preheat the oven to 400 F.
2. In a large stock pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, it will be bright green. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente. Drain the pasta and toss with 1 tablespoon olive oil. Set aside.
3. In a large saute pan heat remaining olive oil over medium flame. Add the onion and cook until softened, about 5 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Whisk in the broth and milk then add the fresh thyme leaves. Simmer, whisking often. Add chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked gouda.
4. Add the prepared penne pasta and broccoli to the sauce; stir to combine (use a separate bowl if you need the room). Transfer to the prepared baking dish and sprinkle with the bread crumb topping. Bake until bubbly and crumbs are golden, about 15 minutes. Serve immediately.