Ingredients
(Makes 4–6 servings)
For the Pasta and Vegetables:
- 300 g (10 oz) rigatoni, penne, or any tubular pasta
- 2 cups broccoli florets
- 1 cup cooked chicken breast or rotisserie chicken (optional, cubed)
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (preferably whole milk)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For Topping:
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley or chives (optional)
