Ingredients
6ozronzoni smart taste noodles,or no-yolk
2tspoil
4garlic cloves,sliced thin
12ozfresh broccoli florets,chopped
1tbspbutter
1medium shallot,minced
3tbspall purpose flour
1¾cupsfat-free chicken broth
1cup1% milk
12ozchicken breast,cooked shredded
4ozSargento reduced fat sharp cheddar,shredded
cooking spray
3tbspparmesan cheese,shredded
2tbspseasoned breadcrumbs,I used whole wheat
Preparation
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Heat oil in a large skillet. Add garlic and cook on medium heat for about 1 minute until golden.
Add the broccoli and a little salt. Sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
Preheat the oven to 375 degrees F. Lightly spray a 9×12-inch casserole dish with cooking spray.
In a large pot, heat butter over medium-low heat. When melted, add the shallot and cook for about 2 to 3 minutes until soft.
Add the flour and a pinch of salt and stir well, cooking for about 2 to 3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for about 30 seconds.
Add the milk and bring to a boil. Simmer on medium heat, mixing occasionally for about 6-7 minutes until it thickens.
Remove from heat and add reduced-fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
Add the shredded chicken, noodles, and broccoli to the sauce and mix well until evenly coated.
Pour into a casserole dish and top with parmesan cheese and breadcrumbs.
Spray a little more cooking spray on top and bake for about 20 to 25 minutes. Place the casserole under the broiler for a few minutes to get the crumbs crisp and golden; be careful not to burn.
