Cheesy Chicken Broccoli Pasta Bake Directions:
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Preheat oven to 375°F (190°C).
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Cook pasta according to package instructions until al dente. In the last 2 minutes of cooking, add broccoli florets to the pot. Drain and set aside.
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In a saucepan, melt light butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for another minute.
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Gradually whisk in almond milk and Greek yogurt. Stir constantly until thickened, about 5–6 minutes. Add Italian seasoning, salt, pepper, and Parmesan cheese. Stir until smooth.
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In a large mixing bowl, combine pasta, broccoli, chicken, and sauce. Pour mixture into a greased baking dish. Top with mozzarella and Parmesan cheese.
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Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
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Sprinkle with fresh parsley and serve hot.
WW Points Calculation:
Whole wheat pasta (12 oz): 12 points
Cooked skinless chicken breast (2 cups): 0 points
Broccoli florets (2 cups): 0 points
Fat-free shredded mozzarella cheese (1 cup): 3 points
Grated Parmesan cheese (½ cup): 4 points
Light butter (1 tbsp): 2 points
All-purpose flour (3 tbsp): 3 points
Unsweetened almond milk (2 cups): 0 points
Plain non-fat Greek yogurt (½ cup): 0 points
Total Points: 24
Servings: 6
Per Serving: 4 points
Nutrition Information:
Calories: 280
Fat: 6g
Protein: 25g
Carbohydrates: 30g
Sugar: 4g
Sodium: 480mg
I'm waiting for your comments! Enjoy!
