Chicken-Broccoli Shells and Cheese – Homemade, lightened-up shells and cheese, tossed with chicken and broccoli florets.
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How To Make Chicken-Broccoli Shells and Cheese
Ingredients
- 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
Instructions
- 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 garlic, 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.