Ingredients

The following ingredients have 4 Servings
  • 16 ounces large pasta shells
  • 1/4 cup butter
  • 4 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups low-fat milk
  • 1 1/3 cups parmesan cheese (freshly grated)
  • 3/4 cup romano cheese (freshly grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 2 cups cooked broccoli florets
  • 2 cups cooked chicken (I use a rotisserie chicken)
  • 1 cup shredded mozzarella

Instruction

  • Cook pasta according to package directions. Rinse with cool water and set aside.
  • Melt butter in a medium sauce pan over medium-high heat. Add garlic and cook for 1 minutes, stirring so it doesn't burn.
  • Add flour and whisk to combine. Cook for 1 minute, allowing to thicken and turn a light golden brown.
  • Slowly whisk in chicken broth and the milk until it is combined and smooth. Simmer for 2-3 minutes or until it begins to thicken.
  • Stir in parmesan and romano cheeses until melted and smooth, then season with salt, pepper, and Italian seasoning. Adjust seasoning to taste.
  • Add pasta, chicken, broccoli, and mozzarella to the sauce and stir until the cheese is melted and everything is heated through.
  • Serve topped with parmesan and chopped parsley if desired. Enjoy!