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Servings:
4 Preparation Time: 10
minutes
Start to finish: 30
minutes
Ingredients:
1/4 cup butter
1/4 cup flour
1 pinch salt
1 pinch pepper
1 cup milk, 1% lowfat
1 cup chicken broth, fat free, low sodium
1 can mushroom pieces, drained
2 cups chicken, skinless meat, 75% light,
cubed
1 cup shell pasta
1/4 cup parmesan cheese, shredded
Directions:
Bring about 3 cups of water to a boil in a covered
pot and add the shells and stir.
While the shells are cooking, prepare the
other ingredients.
Melt the butter in a large pan over low heat and
slowly stir in the flour making a paste.
Stir in the chicken broth slowly, dissolving the paste.
Stir in the milk a little at a time.
Add salt and pepper to
taste.
Add chicken and mushrooms and raise heat to low
boiling point to thicken the sauce.
When the sauce reaches the desired
consistency, turn off the heat. Don't let the sauce get too thick, as it
will thicken more when the pasta is added.
Turn on the broiler in the oven.
When the pasta is al dente, drain it and stir it in.
Sprinkle the cheese over the top and place the pan
under the broiler.
When the cheese is melted and golden, remove and
serve.
Notes: The leftover meat
from a roasted free range chicken is great in this dish. Cut into bite sized
pieces. Use small shells. Makes great leftovers, but avoid letting the sauce
get too thick.
Serving Ideas: Serve
with a veg such as peas.
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