Categories: Pasta
Ingredients
- 8-ounces medium shells pasta, uncooked
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 4 chicken breast halves, cut into 1-inch pieces
- salt and fresh ground pepper, to taste
- 1 cup skim milk
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- salt and fresh ground pepper, to taste
- ⅛ teaspoon chili powder
- 1 cup shredded cheddar cheese
Directions
-
Cook pasta according to the directions on the box.
-
Add broccoli florets to the pasta during the last 2 minutes of cooking.
-
Drain and set aside.
-
In the meantime, prepare the chicken.
-
Heat olive oil in a large skillet over medium-high heat.
-
Add chicken and season with salt and pepper.
-
Cook for 4 to 6 minutes, or until browned.
-
In a mixing bowl, whisk together the milk, chicken broth, and flour.
-
Add salt, pepper, and chili powder; whisk until well combined.
-
Stir the milk mixture into the pan with the chicken.
-
Cook 2 to 3 minutes or until sauce is thickened.
-
Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through.
-
Remove from heat.
-
Let stand 2 to 3 minutes.
-
Stir and Serve.