6 oz Ronzoni Smart taste noodles (or no-yolk)
2 Teaspoon oil
4 Cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped
1 Tablespoon butter
1 medium shallot, minced
3 Tablespoon all purpose flour
1-3/4 Cups fat free chicken broth
1 Cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar (Sargento)
3 Tablespoon shredded parmesan cheese
2 Tablespoon seasoned breadcrumbs (I used whole wheat)
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.
In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.
Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).