Creamy Roasted Garlic Chicken And Broccoli Pasta

• 1 head garlic
• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 1/2 cup chicken broth or water
• 2 cups 1% milk
• 1/3 cup all-purpose flour
• 1/3 cup dry white wine
• 1 head broccoli
• 1 16 ounce package rigatoni
• 1 fully-cooked rotisserie chicken, bones and skin removed
• parmesan cheese to taste
• salt and pepper to taste

1. Preheat oven to 350u0b0F. Cut 1/4 inch off the top of the garlic bulb, drizzle with olive oil, and wrap in foil. Bake for 45 minutes or until garlic is tender. Remove and allow to cool 10 minutes.
2. Meanwhile, combine onions and broth in a medium-sized saucepan over medium-high heat. Bring to a simmer and cook until onions are tender, about 3 minutes. Add milk and whisk in flour. Bring mixture to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Add wine and cook 3 minutes more. Gently squeeze roasted garlic into sauce and whisk to combine. Remove from heat and keep warm.
3. Bring 4 quarts of water to a boil. Add broccoli and cook 4 to 5 minutes or until just tender. Remove broccoli with slotted spoon and set aside. Bring water back to a boil, add pasta, and cook according to package directions. Drain.
4. Combine pasta, broccoli, chicken and sauce and heat just until hot. Serve immediately with Parmesan cheese.

garlic, olive oil, onion, chicken broth, milk, flour, white wine, broccoli, rigatoni, chicken, parmesan cheese, salt

Taken from food52.com/recipes/34035-creamy-roasted-garlic-chicken-and-broccoli-pasta (may not work)