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 • ¼ cup all-purpose flour • salt and fresh ground pepper, to taste • ⅛ teaspoon chili powder • 1 cup shredded cheddar cheese
Instructions 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. Thanks to diethood.com for the recipe!