8 ounces medium pasta shells
3 1/2 cups low fat (1%) milk
1/3 cup flour
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 packages (10 oz each) frozen chopped broccoli, thawed
1 cup shredded cheddar cheese (4 oz)
4 skinless, boneless chicken breast halves (about 5 oz each)
1/2 teaspoon dried rosemary, crumbled
Preparation Instructions:
Preheat the oven to 375 degrees. In a large pot of boiling water, cook the pasta according to package directions until firm tender. Drain the pasta well and then transfer to a 13 x 9 x 2 inch baking dish. In a medium saucepan, whisk the milk into the flour. Stir in 1/2 teaspoon of the salt and the cayenne. Bring to a boil over moderate heat and cook, stirring constantly, for 5 minutes or until lightly thickened. Add the broccoli and cheddar, and cook, stirring for 1 minute or until the cheese is melted. Pour the broccoli cheese mixture over the pasta in the baking dish. Place the chicken on top and sprinkle with the rosemary and the remaining 1/2 teaspoon salt. Cover with foil and bake for 25 minutes or until the chicken is cooked through. Serves 4.