What a delicious, satisfying SEVEN point meal...One portion is HUGE and bound to conquer the hungriest of appetites (like mine!).
12 oz. box Ronzoni rotini pasta, cooked/drained
10 oz. (2.5 c.) steamed broccoli
12 oz. cooked chicken breast, shredded or cubed
1 tsp. whipped butter
1/3 c. fresh breadcrumbs*
3 TBL grated Parmesan cheese, divided
2.5 c. skim milk
1/3 c. flour
1/2 c. diced onions
1 c. reduced fat sharp cheddar, shredded
1 tsp. dijon mustard
1.5 tsp. Kosher salt
1/2 tsp. pepper
Oven 375. Spritz a 9"x13" baking dish with cooking spray and add cooked pasta tossed with the broccoli and chicken. Set aside.
In a large saucepan, melt butter. Add breadcrumbs and cook until lightly browned. Stir in 1 TBL of the Parmesan. Remove from pan and wipe clean.
Next, combine milk and flour (in the same pan), whisk over medium/high heat for one minute. Add onions and simmer on low for 2 minutes. Remove from heat and whisk in the remaining 2 TBL of Parmesan, cheddar, mustard, salt and pepper.
Pour sauce over pasta mixture. Toss to coat evenly. Sprinkle with toasted breadcrumbs and bake 20-25 minutes until bubbly.
Divide into 6 portions and chow down on your 7 point, all-in-one meal!
Extra portions freeze well, for a quick lunch later on.
* Fresh breadcrumbs: Try using a light Thomas' English muffin or two. Throw it in a mini food processor for a few seconds and you'll have perfect fresh breadcrumbs!