Ingredients
3 cups uncooked whole wheat spiral pasta2 cups fresh broccoli florets2 tablespoons plus 1 teaspoon all-purpose flour1-1/4 cups reduced-sodium chicken broth2 tablespoons butter1/2 cup fat-free half-and-half4 ounces reduced-fat process cheese (Velveeta), cubed1 teaspoon garlic-herb seasoning blend1/4 teaspoon salt2-1/2 cups cubed cooked chicken breast1/2 cup shredded cheddar cheese
Preparation
In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain.
Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth.
Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted.
