Cheesy Chicken and Broccoli Pasta

8 oz. uncooked whole grain rotini pasta

12 oz. fresh broccoli florets, cut into bite-size


2 tablespoons butter

2 tablespoons flour

2 cups 1% low-fat milk

2 ½ cups shredded 2% reduced-fat sharp

Cheddar cheese, divided

½ teaspoon dry mustard

½ teaspoon salt

¼ teaspoon pepper

8 oz. (2 cups) chopped cooked chicken breast

and bake at 400˚F for about 20 to 30 minutes or until a

meat thermometer registers 165˚F.


1. Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking

time; drain.

2. Melt butter in a Dutch oven or deep skillet over medium heat; whisk in flour, and cook 1

minute. Gradually whisk in milk; cook, stirring constantly, 3 to 5 minutes or until thickened.

3. Add 2 cups cheese, mustard, salt and pepper, stirring until cheese melts. Stir in chicken and

broccoli. Serve immediately.

*Recipe prepared by registered dietitians from St. Vincent’s Health System.

Nutrition [Per Serving]:

440 calories; 17 g total fat; 10 g saturated fat; 33 g protein; 39 g carbohydrate;

6 g fiber; 720 mg sodium