- 1 medium onion (diced)
- 2 garlic cloves
- 3 tbsp vegetable oil (or Butter)
- 4 cups skim milk
- 2 cups chicken broth
- 6 tbsp flour
- 1 tsp salt
- 1/2 tsp coarse black pepper
- 1 lb penne noodles.
- 16 oz broccoli florets
- Cook 1 medium diced onion and 2 cloves minced garlic in 3 teaspoons vegetable oil (or butter) over medium heat until golden.
- Mix 4 cups skim milk, 2 cups chicken broth, 6 tablespoons flour, 1 teaspoon salt and ½ teaspoon coarse black pepper.
- Stir into onion mixture until thickened.
- Stir in 1 cup grated parmesan cheese.
- Add 2-3 cups cooked chicken.
- Cook 1 pound penne noodles approx. 8 minutes. Add 16 ounces broccoli florets to cooking water and continue cooking 2 or 3 more minutes.
- Drain noodles and broccoli and add to sauce.