A delicious pasta bake with shredded chicken and broccoli & LOTS of cheese!
Full of protein and veggies!! Plus a creamy Alfredo pasta bake for low points & calories!
Full recipe in video below
RECIPE:
1 package pasta
2 cups broccoli cut into bite sized pieces
3 tablespoons light salted butter
3 tablespoons flour
1 clove garlic minced
2 ½ cups low-fat milk
1 cup whole milk
½ teaspoon salt
¼ teaspoon pepper
½ cup light mozzarella cheese shredded
½ cup parmesan cheese shredded
2 cups cooked chicken cubed
¼ cup parmesan cheese shredded, for topping (optional)
Cook pasta till al dente or until it's how you like your pasta
Steam broccoli until soft
In a pan, melt butter and mix in flour. Cook for 1-2 minutes over medium heat.
Add garlic and stir for about 30 seconds
Slowly whisk in milks. Heat mixture until it begins to thicken. Stir often to avoid burning. Remove from heat.
Mix in salt and pepper and then slowly whisk in mozzarella and parmesan cheese ½ teaspoon salt, ¼ teaspoon pepper, ½ cup mozzarella cheese, ½ cup parmesan cheese
Combine cooked pasta, broccoli, chicken and sauce together.
Place in a greased 9x13 inch casserole dish. Sprinkle additional parmesan over the top of casserole
Bake uncovered in a preheated 350°F oven for 20-25 minutes until heated through and the top is slightly browned
Serve warm with freshly topped parsley for a garnish
8 Servings:
304 Calories
8g Fat
24g Carbs
35g Protein
Recipe inspiration from beyondthechickencoop.com