One-Pot Buffalo Chicken Mac & Cheese With Broccoli

Ingredients

• 500g boneless, skinless chicken breast, trimmed and cubed
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 3/4 cups low-fat milk, divided
• 1 1/2 cups reduced-sodium chicken stock
• 1 ½ cups whole-wheat penne pasta
• 1 1/2 cups bite-size broccoli florets
• 2 tablespoons cake flour
• 1 1/4 cups shredded reduced-fat sharp cheddar cheese, divided
• 1/4 cup mild buffalo sauce
• chopped fresh parsley for garnish (optional)

Preparation

1. toss chicken with dried parsley, garlic powder, onion powder, salt and pepper in a medium bowl until evenly coated.
2. heat oil in a large skillet over medium-high heat. add the chicken in a single layer; cook, stirring occasionally, until golden, about 5 minutes. add 1 1/2 cups milk and stock; bring to a simmer. add pasta and cook, stirring occasionally, until just tender (checking the timing on your pasta package), adding broccoli during the last 3 minutes of cooking time.
3. meanwhile, whisk flour and the remaining 1/4 cup milk in a small bowl. when the pasta is tender, stir in the flour mixture. cook, stirring occasionally, until thickened. remove from heat.
4. add 1 cup cheese and buffalo sauce; stir until the cheese is melted. sprinkle with the remaining 1/4 cup cheese. garnish with parsley, if desired.