My husband (a very picky eater) loves mac and cheese, but I was trying to come up with a healthier noodle dish that would include some fiber and vegetables. He ended up loving this!
—HEATHER MCCLINTOCK COLUMBUS, OH
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3 cups uncooked whole wheat spiral pasta
2 cups fresh broccoli florets
2 tablespoons plus 1 teaspoon all-purpose flour
1 1/4 cups reduced-sodium chicken broth
2 tablespoons butter
1/2 cup fat-free half-and-half
4 ounces reduced-fat process cheese (Velveeta), cubed
1 teaspoon garlic-herb seasoning blend
1/4 teaspoon salt
2 1/2 cups cubed cooked chicken breast
1/2 cup shredded cheddar cheese
1. In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain.
2. 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 the process cheese, seasoning blend and salt; stir until smooth.
3. Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, for 5-10 minutes or until cheese is melted.
PER SERVING 335 cal., 11 g fat (6 g sat. fat), 72 mg chol., 671 mg sodium, 29 g carb., 4 g fiber, 29 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.