I will start this with “My husband is a saint.” Listen he’s as Italian as it gets and has been blessed with the metabolism of a Greek God - so picture carbs on top of carbs and a few Bud Lights and guy STILL has a six pack. I on the other hand LOOK at carbs and feel my jeans get tighter. #CanIGetAnAmen
So I KNOW how much it kills him to make these healthier alternatives BUT he gets my witty sense of humor AND good looks so I guess them the breaks. JK. Kinda.
Ok let’s get to the goods because I am literally that meme thats like “hey Karen nobody cares - share the recipe!” Sorry I love bragging on my husband!
**Recipe serves 2-3, double if you are cooking for more!
INGREDIENTS
3 cups of broccoli, chopped
1/2 cup of chickpea elbow pasta (I use Banza)
1 tsp butter
2 tsp gluten free flour
1/2 cup 2% milk
1 cup sharp cheddar, shredded
1/4 cup chicken broth
1/4 tsp garlic salt
1 cup chicken, shredded (I used rotisserie)
1 tbsp italian breadcrumbs
Cooking spray
DIRECTIONS
Preheat oven to 400 degrees.
In a saucepan, bring water to a boil and add in broccoli and pasta. Cook for 8 minutes or until pasta is cooked and broccoli is tender. Drain water and set aside.
In a separate saucepan over medium heat, add butter and flour. Stir together butter and flour. Once butter is melted, add milk, cheddar, chicken broth and garlic salt. Turn heat down to low and stir together until cheese is fully melted.
In a small casserole dish, spray it with non-stick cooking spray and then add pasta, broccoli and chicken. Pour over the cheese mixture and gently mix it into the broccoli, pasta and chicken, then top with breadcrumbs. I like to spray my breadcrumbs lightly with cooking spray so they get nice and golden brown while baking. Season with salt and pepper to taste.
Place in the oven and bake for 10 minutes. If you want the top to get more golden brown, turn on your broiler for another 1-2 minutes.