Chicken and Shells with Cheese Sauce |
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Prep Time: 2 Minutes Cook Time: 11 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Use any small pasta you have on hand, and cook it while you make the cheese sauce. Ingredients:
2 cups uncooked small seashell pasta |
1 tablespoon butter |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1 1/2 cups low-fat 1% milk |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
3 cups chicken-vegetable toss |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Melt butter in a small saucepan over medium heat. Stir in flour, salt, and red pepper; gradually add milk, stirring with a whisk until blended. Cook 5 minutes or until thick, stirring constantly. Add cheese; stir until cheese melts. Add pasta and Chicken-Vegetable Toss; cook 3 minutes or until thoroughly heated. Serve immediately.
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