Everyone has been asking for this recipe tonight so here ya go... with my modifications.
12 oz twisted pasta
1/8 tsp salt
10 oz Broccoli florets
16 oz cooked boneless, skinless chicken breast, cubed
1 tsp butter
1/3 cup plain bread crumbs
3 tbs grated Parmesan cheese, divided
2 1/2 cups Skim Milk
1/3 cup flour
1 onion, diced
1 clove garlic, minced
1 cup low fat shredded sharp cheddar (but not non fat... it won't melt)
1 tsp Dijon Mustard
1 1/2 tsp salt
1/2 tsp pepper
Preheat oven to 375. Coat a 2 quart baking dish with cooking spray.
Cook pasta according to package directions in a large pot with 1/8 tsp salt. Add broccoli when pasta has about 3 minutes to cook. When Al Dente, drain and return to pot. Add cubed chicken.
Meanwhile, in a medium sauce pan melt butter over medium heat. Stir in breadcrumbs until golden. Remove to small bowl. Mix in 1 tbs of Parmesan.
Spray same sauce pan with cooking spray. Add onions and garlic. Saute until onions are translucent and starting to caramelize. Add flour and milk. Bring to a boil whisking constantly until thickened. Stir in mustard, salt, pepper, remaining 2 tbs of Parmesan and Cheddar. Pour mixture over pasta and stir to combine.
Place pasta mixture in baking dish. Sprinkle with bread crumb mixture. Bake for 25 minutes.
Yield 8 Servings. 8 Weight Watchers Points Plus per serving.