Ingredients:
12 ounces shell pasta
2 cooked boneless chicken breasts, shredded
2 scallions, finely chopped ( white and light green parts only)
1 tablespoon olive oil
1 tablespoon minced garlic
4 cups small broccoli florets
1 cup chicken broth
1 can navy beans, undrained ( great northern substitute nicely)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon celery salt
1 1/2 cups crumbled blue cheese
12 cherry tomatoes
Directions:
Cook pasta in large pot of salted water according to package instructions.
In a small kettle cover chicken with water, add salt and simmer until cooked through.
Shred the chicken and set it aside.
Save stock for later.
Heat oil in a large skillet over medium heat.
Add scallions, cook 4 minutes or until wilted but not brown.
Add garlic and cook 1 minute.
Add broccoli and chicken broth that you saved.
Cover, bring to a boil and cook 2-3 minutes.
Broccoli should be crisp-tender.
Add undrained beans, salt, crushed red pepper and black pepper, stir gently.
Heat for 1-2 minutes.
Drain pasta, return to pot.
Add the broccoli mixture and chicken.
Increase heat to medium, add 1/4 cup of the chicken stock.
Bring to a boil.
Add 1 cup cheese, stir until cheese is melted.
Add additional 1/4 cup chicken stock if necessary to thin sauce.
Sprinkle with the rest of the blue cheese and serve.
Top with cherry tomatoes.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.