1lb.boneless skinless chicken breastscooked and cut into bite-sized pieces
3 1/4cups9 oz. dry shells pasta
12oz.broccoli florets
2 1/2Tablespoonsbutter
1/4cupall-purpose flour
3cupsmilk
1/2teaspoononion powder
1/4teaspoongarlic powder
Kosher salt and freshly ground black pepperto taste
2cups8 oz. shredded cheddar cheese
1/3cup1 oz. shredded parmesan cheese
Instructions
Prepare chicken by cooking and cutting up*. Set aside.
Set a large pot of salted water to boil. Add pasta and cook according to package directions. Add broccoli to boiling water with pasta during last 3-4 minutes. Drain and set aside in a colander.
In the same large pot set over medium heat, melt butter. Stir in flour. Cook mixture, stirring constantly, for 1 minute. Whisk in milk, then season with onion powder, garlic powder, salt and pepper. Increase heat to medium-high and cook mixture, stirring constantly until it boils and thickens. Remove from heat and stir in cheeses until melted. Add pasta, broccoli and chicken, tossing to evenly coat.