*1 head of broccoli, stem removed & cut into florets
*2 cups cooked chicken, diced
*2 Tbs butter
*2 Tbs flour
*2 cloves garlic, minced
*1 Tbs dried parsley
*3 tsp dried oregano
*½ Tbs extra virgin olive oil
*2 cups skim milk
*½ cup fat free cream cheese
*1 cup fat free cottage cheese
*½ cup shredded mozzarella
*1 cup sun-dried tomatoes, packed in oil, drained & chopped
*salt & pepper to taste
Boil noodles according to package directions. Add broccoli florets to boiling water during the last few minutes of cooking to soften (they should be bright green in color when done). Drain noodles & broccoli and set aside. In a medium saucepan, melt butter, add garlic, parsley, oregano, & flour, stirring constantly, until bubbly. Once roux appears almost foamy, add olive oil, slowly whisk in milk, & bring to a boil. Add cheeses one at a time, stirring constantly, until melted & fully incorporated. Reduce heat, add sun-dried tomatoes, salt, & pepper, & simmer 5-10 minutes, stirring occasionally so that the mixture does not stick to the bottom of the pan. Toss noodles, broccoli, & chicken with sauce & enjoy!!
*This makes 8-10 servings in our house, & can easily be halved for less or refrigerated & reheated for leftovers!!
