Ingredients

• 8-ounces medium shells pasta, uncooked
• 3 cups broccoli florets
• 3 tablespoons olive oil
• 4 chicken breast halves, cut into 1-inch pieces
• salt and fresh ground pepper, to taste
• 1 cup skim milk
• 1 cup chicken broth
• 1/4 cup all-purpose flour
• salt and fresh ground pepper, to taste
• 1/8 teaspoon chili powder
• 1 cup shredded cheddar cheese

Instructions

• Cook pasta according to the directions on the box.
• Add broccoli florets to the pasta during the last 2 minutes of cooking.
• Drain and set aside.
• In the meantime, prepare the chicken.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken and season with salt and pepper.
• Cook for 4 to 6 minutes, or until browned.
• In a mixing bowl, whisk together the milk, chicken 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 to 3 minutes or until sauce is thickened.
• Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through.
• Remove from heat.
• Let stand 2 to 3 minutes.
• Stir and Serve.