Recipe: Chicken, Broccoli & Pasta Casserole

Ingredients
  • 8 OUNCE PASTA { WE USE LOW CARB DREAMFIELD PASTA}
  • 3 1/2 CUPS OF LOW FAT MILK
  • 1/3 CUP OF FLOUR
  • 3/4 TEASPOON SALT { WE LIKE PINK HIMILAYIAN SALT}
  • 1/4 TEASPOON CAYENNE PEPPER
  • 2 PACKAGES OF 10 OUNCE EACH FROZEN BROCCOLI, THAWED
  • 1 CUP OF SHREDDAR CHEESE (4 OUNCES)
  • 4 SKINLESS, BONELESS CHICKEN BREASTS ABOUT 5 OUNCES EACH
Directions
  1. Preheat the oven to 375 * F. Cook the pasta according to package ( should be firm- tender). Drain all of the boiled water & place pasta in a  13 X 9 X 2 inch baking dish.
  2. In medium sauce pan, whisk the milk into the flour. Stir in 1/2 teaspoon of salt & the cayanne pepper. Bring to a boil over moderate heat stirring constantly for about 5 minutes or until lightly thickened. Add the broccoli & cheddar, & cook stirring for 1 minute, or until the cheese is melted.
  3. Pour the cheese broccoli mixture over the pasta in the baking dish. Place chicken on top, add the remaining 1/4 teaspoon of salt. cover with foil & bake for 25 minutes or until the chicken is cooked through.

 

Information

Serves: 4

Per serving:

Calories: 645
Fiber: 4 g
Protein: 59 g
Fat: 15 g
Saturated fat: 0 g
Cholesterol: 121 mg
Sodium: 825 mg