cheesy broccoli & chicken pasta shells
Prep time: 10 minutes
Total time: 1 hour
3 cups broccoli florets
2 tablespoons olive oil
½ pound whole-wheat pasta shells
4 large carrots, peeled and finely diced
¾ cups evaporated skim milk
1 cup cheddar cheese, grated
1 cup cubed, cooked, chicken
- Preheat oven to 400F
- On a large baking sheet, add broccoli and oil, toss to coat. Transfer to oven and roast for 20 minutes, tossing halfway through. Remove from oven and set aside, reducing oven to 350F.
- Meanwhile bring a large pot of water to a boil. Add pasta and cook for 5 minutes, drain and set aside.
- In a medium saucepan over medium-low heat, combine carrots, milk and ½ cup water. Cover and simmer for 15 minutes, until carrots soften. Remove from heat and let cool for 5 minutes then transfer to a food processor. Add cheese and puree until smooth. Set aside.
- In an 8x10 baking dish combine broccoli, pasta, chicken and cheese sauce. Spread mixture in an even layer and top with breadcrumbs. Bake for 20 minutes until top is browned and bubbly.