Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth ( reduced sodium)
1 1/2 cups mozzarella cheese, shredded, divided
1/2 cup parmesan cheese, divided
salt
fresh ground pepper
8 ounces tubini pasta or 8 ounces penne pasta
2 cups broccoli florets
3 cups roasted cooked chicken, chopped, skin removed
1/2 cup mild blue cheese, crumbled
Directions:
Melt butter in large saucepan placed over medium heat. Whisk in flour until blended; cook until bubbly.
Slowly stir in milk and broth; whisk constantly over low heat until mixture is smooth and simmers, about 8 minutes.
Stir in 1 cup mozzarella and 1/4 cup parmesan; remove from heat.
Preheat oven to 350*. Cook tubini or penne pasta according to package directions. Add broccoliflorets to pasta pot after 6 minutes; stir and cook 4 minutes more.
Remove pot from heat, stir in 1 cup cold water, and drainbroccoli-pasta mixture in colander.
Combine pasta, broccoli, cheese sauce and chicken in a 13x9x2 baking dish.
Sprinkle blue cheese crumbs and remaining mozzarella and parmesan.
Bake until top is golden and mixture is bubbly, about 25 minutes. Cool 10 minutes before serving.
Servings: 3-4
Time preparation: 15 min.
Time total: 50 min.