Chicken, Broccoli, Shells and Cheese

Ingredients

• 8 oz. medium shells pasta, uncooked
• 3 c. broccoli florets
• 3 T. olive oil
• 4 chicken breast halves, cut into 1 inch pieces
• salt, to taste
• freshly ground black pepper, to taste
• 1 c. skim milk
• 1 c. chicken stock/broth
• 1/4 c. all-purpose flour
• salt, to taste
• freshly ground black pepper, to taste
• 1/8 t. chili powder
• 1 c. shredded Cheddar cheese

Steps

1. Cook pasta according to package directions. Add broccoli florets to the pasta during the last 2 minutes of cooking. Drain; set aside.
2. While pasta water is getting ready to boil, prepare and cut the chicken.
3. Heat olive oil in a large skillet over medium-high heat; add chicken; season with salt and pepper; cook 4 - 6 minutes, or until browned.
4. In a mixing bowl, whisk together milk, chicken stock/broth, and flour; add salt, pepper, and chili powder; whisk until well combined. Stir the milk mixture into the pan with the chicken; cook 2 - 3 minutes or until sauce is thickened. Add pasta mixture and Cheddar cheese; stir until cheese is melted; cook 2 - 3 minutes, or until heated through. Remove from heat; let stand 2 - 3 minutes; stir. Serve.
5. 4 servings.