Ingredients
The following ingredients have 4 Servings
- 6 ounces 6 oz Ronzoni Smart taste noodles (or no-yolk)
- 2 teaspoons olive oil
- 4 cloves garlic (minced)
- 12 ounces fresh broccoli florets (chopped)
- 1 tablespoon butter
- 1 bunch green onions
- 3 tablespoons all-purpose flour
- 1 3/4 cups fat-free chicken broth
- 1 cup 1% milk
- 12 ounces cooked and shredded chicken breast
- 4 ounces reduced fat shredded cheddar cheese
- 3 tablespoons shredded Parmesan cheese
- 2 tablespoons Italian breadcrumbs
Instruction
- Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, saute and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
- Preheat the oven to 375 degrees. Lightly spray a 9 x 13" casserole dish with cooking spray.
- In a large pot, heat butter over medium-low heat, when melted add the green onions and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
- Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the Parmesan cheese; mix well until the cheese melts.Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
- Pour into a casserole dish and top with Parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).
