Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

This pasta is uh-mazing!!!

Ingredients:
Topping
3/4 cup bread crumbs 
2 tablespoons butter melted

Filling
1 bunch broccoli, trimmed to 1 inch pieces (about  1 and 1/2 pounds
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion minced
6 medium garlic cloves, (use a garlic press! it works the best)
1 teaspoon dried thyme
1/4 cup all purpose flour
2 cups low sodium chicken broth 
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 and 1/2 boneless skinless chicken breasts (about 3) trimmed and cut into bite size pieces 
3 ounces smoked mozzarella, shredded 
8 ounce jar oil-packed-sun-dried-tomatoes, drained and cut into pieces

Directions:
1. In a small bowl combine the bread crumbs and the butter and set aside. Lightly grease a 9X13 baking pan  and set aside.
2. Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Sir in one tablespoon salt and the broccoli.  The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and ass the pasta and cook until al dente, about 1-2 minutes less that you would eat it normally(it will cook a bit more in the oven while baking). Drain the pasta in a colander and took with 1 tablespoon olive oil. Leave it in the colander and set aside. 
3. Wipe the pot dry. Ass the remaining 1 tablespoon oil and return to medium heath until simmering. Ass the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.
4. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes, serve immediately.

So GOOD! Must try!