Chicken Broccoli Cheesy Shells Skillet

• Meat

  • 1 lb Chicken breasts

• Produce

  • 3 cups Broccoli florets, fresh

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 8 oz Shells pasta, medium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/8 tsp Chili powder
  • 2 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Skim milk

Found on tone-and-tighten.com

Description

Ingredients

• 8 oz medium shells pasta, uncooked
• 3 cups fresh broccoli florets
• 3 tablespoons olive oil
• 1 lb chicken breasts, cut into bite-sized pieces
• salt and fresh ground pepper, to taste
• 1 cup skim milk
• 1 cup chicken broth
• ¼ cup all-purpose flour
• salt and fresh ground pepper, to taste
• ⅛ teaspoon chili powder
• 1 cup shredded cheddar cheese

Directions

• Cook pasta according to the directions on the box, then add broccoli florets to the pasta during the last 2 minutes of cooking. Drain and set aside.
• While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add in the chicken and season with salt and pepper. Sauté the chicken until it starts to brown (about 5 minutes).
• In a mixing bowl, whisk together the milk, chicken broth, and flour. Add salt, pepper, and chili powder and stir until completely combined. Pour the milk mixture into the pan with the chicken and let cook for a few minutes (2-3) unti mixture starts to thicken.
• Add pasta and broccoli mixture and cheddar cheese; mix until cheese is melted. Continue to let it cook for a few more minutes until its heated through completely.
• Remove skillet from heat, then let sit for 2-3 minutes. Stir one last time, then serve.