How To Make Chicken-Broccoli Shells and Cheese

Chicken-Broccoli Shells and Cheese – Homemade, lightened-up shells and cheese, tossed with chicken and broccoli florets.

How To Make Chicken-Broccoli Shells and Cheese


  • 8 ounces medium shells pasta , uncooked
  • 3 cups broccoli florets
  • 3 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts , cut into 1-inch pieces
  • salt and fresh ground pepper , to taste
  • 1 cup skim milk
  • 1 cup low sodium, fat free chicken broth
  • 1/4 cup all-purpose flour
  • 1 tablespoon garlic paste, (or 3 teaspoons minced garlic)
  • salt and fresh ground pepper , to taste
  • 1/4 teaspoon chili powder, or to taste
  • 1 cup shredded cheddar cheese


  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 garlic, 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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