Ingredients
2 ½ cups whole wheat pasta (or pasta of choice)
3 cups low-sodium vegetable or chicken broth
2 cups cooked chicken or turkey, cubed
1 lb broccoli florets (fresh or frozen)
1 cup whole milk
2 tablespoons cornstarch
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
⅛ teaspoon red pepper flakes
Ground black pepper, to taste
1 cup shredded cheese (cheddar, marble, or mozzarella)
Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring broth to a boil in a large pot. Add pasta and cook until al dente. Do not drain.
- Whisk milk and cornstarch together and add to the pot along with seasonings. Cook until thickened.
- Turn off heat and stir in chicken and broccoli.
- Transfer to baking dish and bake covered for 15 minutes.
- Sprinkle with cheese and return to the oven (turned off) until melted.
- Serve warm.
Notes
- Stir in ½ cup plain Greek yogurt before adding cheese for extra creaminess.
- Add milk or broth when reheating to prevent dryness.
- Adjust seasoning based on the sodium level of your broth and chicken.
- Prep Time: 15 min
- Cook Time: 30 min