Weekly we're falling back on spaghetti, tacos and the like that take little time and effort. It also gives us more time to get outside and enjoy the weather...that is assuming it isn't thunderstorming (thank you, Indiana).
Here is a quick and easy dinner that will not only leave you satisfied, but also asking for more. This made great leftovers and while pasta with broccoli and chicken is certainly not a new concept, the cheese sauce on this is probably something a little outside of your normal. The little bit of mustard really knocks this one out of the park.
Cheesy Chicken and Broccoli Pasta
8 ounces uncooked mini pasta (I used rotini, but you can use penne, cavatappi, or whatever you like.)
1 cup shredded chicken
5 cups broccoli florets (about 1 medium head)
1 1/3 cups fat free milk, divided
2 TB all-purpose flour
3 TB grated parmesan cheese, divided
2 TB cream cheese
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
2.5 ounces cheddar cheese, shredded (about 2/3 cup)
1. Cook pasta according to package directions. During the last 5 minutes of cooking, add broccoli to boiling pasta pan. Drain. Place pasta and broccoli in a large bowl.
2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 TB Parmesan and remaining ingredients, stirring with a whisk until smooth. Add chicken to warm.
3. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.
Adapted from: Cooking Light
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