Creamy Broccoli Chicken and Shells

Ingredients

• 9 oz large shell pasta , dry (3 1/4 cups)

• 1 lb boneless skinless chicken breasts , cooked and shredded into small bites size pieces

• 12 oz broccoli florets, diced into small bite size pieces (4 1/2 cups once diced)

• 2 1/2 Tbsp butter

• 1/4 cup all-purpose flour

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• Salt and freshly ground black pepper

• 3 cups low-fat milk

• 6 oz sharp cheddar cheese, shredded (1 1/2 cups)

• 1 oz parmesan cheese , finely shredded (1/3 cup)

Instructions

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

2. Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook mixture stirring constantly for 1 minute.

3. While whisking vigorously, slowly add in milk (whisking until smooth before adding more), 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.

4. Remove from heat, then add in cheddar and parmesan cheese in small portions stirring until melted then add more cheese. 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 tbsp pasta water if desired.