Creamy Broccoli Chicken Shells & Cheese

By PineyCook

Creamy chicken and broccoli pasta will be a family favorite dinner -- and only uses one pot for easy clean up! Serve with some crusty rolls and a salad.

Ingredients

• 9 ounces large shell pasta, dry, about 3 1/4 cups
• 1 pound boneless skinless chicken breasts, cooked and shredded into small bites size pieces
• 12 ounces broccoli florets, diced into small bite size pieces, about 4 1/2 cups diced
• 2 1/2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper
• 3 cups low-fat milk
• 6 ounces 2% reduced fat sharp cheddar cheese, shredded, about 1 1/2 cups*
• 1 ounce parmesan cheese, finely shredded, about 1/3 cup

Preparation

Step 1

Boil pasta according to directions listed on package adding broccoli during last 3 to 4 minutes of boiling, drain well. Reserve 1/4 cup pasta water, just in case you want to thin pasta sauce.

Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook 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 and broccoli and chicken and toss to evenly coat. As it sits it will thicken, you can thin it with a few tablespoons of pasta water, if desired.

*If you want a stronger cheddar cheese flavor you can use 8 ounces of cheese.