I'm on a new recipe kick... two more to try. I'm excited that this one was a huge hit!!!! Now I'm preggo (and in preggo induced remission) so I stuck with the original recipe. However, there are a only a couple minor modifications I'll make to it post-baby that I don't think will change the taste much. Would actually probably lower the calories, ha!! I'm posting both the original and modified version. I found this recipe in the Taste of Home Cooking Magazine. Major props to them!!!!
4 Cups Spiral Pasta (I used the colored Garden style, I would recommend the regular kind for ICers)
2 Cups fresh broccoli florets
3 Tbsp all purpose flour
1 1/4 Cups reduced-sodium chicken broth
2 Tbsp Butter
1/2 Cup half & half
4 oz Velveeta, cubed (unknown if this is IC safe, but it doesn't bother me...feel free to substitute with a cheese you can tolerate )
1 Tbsp garlic-herb seasoning blend (this has a small amount of red pepper and paprika in it. to be safe, substitue: 1 tsp minced garlic, 1 tsp oregano, 1tsp rosemary, 1 tsp basil, 1 tsp dried minced onion, 1/4 tsp orange peel)
1/4 tsp salt
3 cooked chicken breasts (I cooked mine with a bit of seasoning above)
1/2 Cup shredded mild cheddar cheese (on the maybe list, omit if it bothers you)
1. In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking.
2. Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half & half. Bring to a boil; cook and stir 1 minute or until thickened. Add velveeta, seasonings, and salt; stir until mixture is smooth.
3. Add the chicken and the pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand covered 5 minutes or until cheese is melted.
Makes 4 servings.