We loved this dinner! Comfort food at its best. I especially enjoy guilt-free comfort food and that’s exactly what this is! The original recipe did not call for shredded chicken so you can definitely leave that and keep the rest of the recipe the same. Either way this is a delicious, easy week night meal!
recipe adapted from: skinnytaste.com
12 oz. whole wheat elbows
1 tbls. butter
1 tbls. light butter
1/4 c. flour
1/4 c. minced onion
1 tsp. minced garlic
2 c. skim milk
1 c. fat-free chicken broth
2 c. reduced fat or fat free cheddar cheese
12 oz. broccoli florets (fresh or frozen) * If frozen, cook with pasta only half of time.*
Salt and Pepper to taste
1 tsp. chili powder (optional)
1/8 c. grated Parmesan
1/4 c. whole-wheat seasoned breadcrumbs
2 boneless, skinless chicken breasts cooked and shredded
Cook pasta and broccoli* together in a large pot of salted water, according to package directions subtracting 2-3 minutes. Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butters. Add onion and garlic and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick.Season with salt, pepper and chili powder. Once sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.
Bake for 15-20 minutes, then broil a few minutes to get the breadcrumbs golden.