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

1. Cook pasta according to the directions on the box.

2. Add broccoli florets to the pasta during the last 2 minutes of cooking.

3. Drain and set aside.

4. In the meantime, prepare the chicken.

5. Heat olive oil in a large skillet over medium-high heat.

6. Add chicken and season with salt and pepper.

7. Cook for 4 to 6 minutes, or until browned.

8. In a mixing bowl, whisk together the milk, chicken broth, and flour.

9. Add salt, pepper, and chili powder; whisk until well combined.

10. Stir the milk mixture into the pan with the chicken.

11. Cook 2 to 3 minutes or until sauce is thickened.

12. Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through.

13. Remove from heat.

14. Let stand 2 to 3 minutes.

15. Stir and Serve.

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