Homemade, lightened-up shells and cheese, tossed with chicken and broccoli florets. .
8-ounces medium shells pasta, uncooked
3 cups broccoli florets
3 tablespoons olive oil
4 chicken breast halves, cut into 1-inch pieces
salt and fresh ground pepper, to taste
1 cup skim milk
1 cup chicken broth
¼ cup all-purpose flour
salt and fresh ground pepper, to taste
⅛ teaspoon chili powder
1 cup shredded cheddar cheese
.
Cook pasta according to the directions on the box. Add broccoli florets to the pasta during the last 2 minutes of cooking. Drain and set aside. In the meantime, prepare the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook for 4 to 6 minutes, or until browned. In a mixing bowl, whisk together the milk, chicken broth, and flour. Add salt, pepper, and chili powder; whisk until well combined. Stir the milk mixture into the pan with the chicken. Cook 2 to 3 minutes or until sauce is thickened. Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through. Remove from heat. Let stand 2 to 3 minutes. Stir and Serve.

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