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
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