Cheddar Shells with Rotisserie Chicken
and broccoli

Name: Cheddar Shells with Rotisserie Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 lb Broccoli, chopped; 5 oz Cheese, cheddar, grated; 1/2 Rotisserie chicken, shredded; 1 cup Milk, any type; 2 tsp Mustard, Dijon; 1/4 tsp Nutmeg (opt); 1/2 tsp Salt; 2 Tbsp Flour, all-purpose; 8 oz Pasta, uncooked shells (sub any small pasta shape); 2 tsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We're rounding out the week with a super simple classic - cheesy pasta shells with chicken and broccoli. This recipe was previously featured here.
Smarts: Boiling the pasta and the broccoli together saves time and dishes - just be sure to only add the broccoli at the end of cooking so it doesn't overcook.

Ingredients

Metric

Servings:

Cheddar Shells with Rotisserie Chicken and Broccoli:

Garlic - 2 cloves , chopped
Broccoli - 1 lb , chopped
Cheese, cheddar - 5 oz , grated
Rotisserie chicken - 1/2 , shredded
Milk, any type - 1 cup
Mustard, Dijon - 2 tsp
Nutmeg (opt) - 1/4 tsp
Salt - 1/2 tsp
Flour, all-purpose - 2 Tbsp
Pasta, uncooked shells - 8 oz (sub any small pasta shape)
Oil, cooking - 2 tsp

Prep

Garlic / Broccoli / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Make sauce base - Mix garlic with milk, mustard, nutmeg, salt, and flour.

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Make

Bring a large stock pot (stock pot should accommodate pasta and broccoli) of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Add broccoli in the last 1 1/2 minutes of cooking.
When pasta is done, reserve 1 cup / 235 ml (for 4 servings; adjust if customizing) of pasta water and drain pasta and broccoli.
Heat a saute pan over medium heat. Add oil and then chicken to heated oil. Saute until chicken is heated through, ~1 minute.
Pour sauce base over chicken. Whisk sauce base and, once it starts to thicken, add in pasta and broccoli.
If the sauce is too thick, pour in some of your reserved pasta water. Keep on adding the pasta water until you get the consistency you want.
Remove pan from heat and stir in cheese until melted.
Season pasta with some salt and pepper. Enjoy!

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