Chic’ Penne

3 cups whole wheat penne pasta, dry
1 teaspoon garlic powder
2 cups fresh broccoli florets
1 cup cooked chicken, diced
1 1/2 cups fat-free half and half
1 tablespoon enriched all-purpose flour
2 tablespoons low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup low-fat cheddar cheese, shredded
1/2 cup low-fat mozzarella cheese, shredded

1. Preheat oven to 350°
2. Cook pasta according to package instructions. Toss the cooked pasta with 1/2 teaspoon garlic powder.
3. Rinse broccoli. Fill a medium pot with water and bring to a boil. Add broccoli florets and cook for 5 minutes. Drain well. Add remaining garlic powder to the broccoli.
4. Transfer pasta and broccoli to a medium casserole dish (about 8”x11”) coated with nonstick cooking spray. Add chicken. Mix well.
5. In a small mixing bowl, mix 1/2 cup half and half with flour, whisk to remove lumps.
6. In a medium skillet, heat chicken broth, salt, pepper and remaining half and half. Stir constantly. Stir in half and half/flour mixture. Stir constantly and bring to a boil.
7. Reduce heat to low. Stir frequently for 5 minutes. Sauce will thicken. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over broccoli/pasta mixture.
8. Cover casserole dish with lid or foil. Bake for 8 minutes. Heat to an internal temperature of 165°F or higher. Remove from oven and serve hot.

*Adapted from My Plate for My Family recipe