Ingredients
9ozlarge shell pasta,dry (3¼ cups)
1lbboneless skinless chicken breasts,cooked and shredded into small bites-size pieces
12ozbroccoli florets,(4½ cups once diced), diced into small bite-size pieces
2½tbspbutter
¼cupall purpose flour
½tsponion powder
¼tspgarlic powder
salt and freshly ground black pepper
3cupslow fat milk
6oz2% reduced fat sharp cheddar cheese,(1½ cups), shredded
1ozParmesan cheese,(⅓ cup), finely shredded
Preparation
Boil pasta according to directions listed on the package adding broccoli during the last 3 to 4 minutes of boiling.
Drain well. Reserve ¼ cup pasta water to thin pasta sauce if desired.
Meanwhile, in a pot, melt butter over medium heat, then stir in flour. Cook the mixture, stirring constantly for 1 minute.
While whisking vigorously, slowly add in milk, then season with onion powder, garlic powder, and salt and pepper to taste.
Increase heat to medium-high, cook mixture, stirring constantly until it boils and thickens.
Remove from heat, allow to cool for 1 minute, then add in cheddar and parmesan cheese and stir until melted.
Add drained pasta, broccoli, and chicken, then toss to evenly coat. As it sits it will thicken, thin it with a few tbsp pasta water if desired.
