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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces uncooked spaghetti |
6 cups fresh broccoli florets |
4 cups 1% low-fat milk |
1/2 cup all-purpose flour |
1/2 cup finely chopped shallots |
1 teaspoon olive oil |
2/3 cup dry white wine |
1 cup freshly grated parmesan cheese |
1 container from 1 (4.66-oz.) package concentrated chicken stock |
1 teaspoon table salt |
1 teaspoon freshly ground black pepper |
4 cups shredded cooked chicken |
1 cup (4 oz.) shredded white cheddar cheese |
Directions:
1. Preheat oven to 375°. Cook pasta according to package directions, adding broccoli during last 2 to 3 minutes of cook time.
2. Meanwhile, gradually whisk milk into flour in a bowl until smooth. Sauté shallots in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until tender. Add wine, and cook 3 to 4 minutes or until reduced by half. Add milk mixture, and cook, whisking constantly, 7 to 8 minutes or until thickened and bubbly. Whisk in Parmesan cheese and next 3 ingredients until blended.
3. Drain pasta mixture well. Remove shallot mixture from heat, and stir in chicken, and hot cooked pasta mixture. Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with Cheddar cheese. Place dish on an aluminum foil-lined baking sheet.
4. Bake at 375° for 30 to 35 minutes or until golden brown and bubbly.
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