4 cloves garlic, minced
1 teaspoon olive oil
8 ounces chicken breasts, cut into bite-sized pieces
3/4 cup chicken broth, divided
8 ounces ziti pasta
2 pounds broccoli florets, washed
1 tablespoon flour
1/2 cup low-fat evaporated milk
1/2 cup grated Parmesan cheese
In a nonstick frying pan, saute garlic in oil for 2 minutes. Add chicken and saute for 2 to 3 minutes or until chicken is brown.
Add 1/4 cup broth to pan. Cover and simmer chicken on low heat for 2 to 3 minutes until chicken is tender and thoroughly cooked. Set aside.
In a large pot, cook ziti for 6 minutes in 4 cups boiling water. Add broccoli and continue cooking for 4 minutes. Drain in colander.
Spoon pasta and broccoli back into large pot. With a slotted spoon, remove chicken pieces from frying pan and add to pasta.
Over low heat, add flour to frying pan. Using a whisk, blend flour into liquid. Slowly add milk and remaining broth, stirring constantly to avoid lumps. Heat until bubbly and thickened. Remove pan from heat and stir in Parmesan cheese to blend.
Pour sauce over pasta mixture and toss until thoroughly coated.
Makes about 10 cups.
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