Chicken Pasta Skillet

• 3 cups uncooked whole wheat spiral pasta
• 2 cups fresh broccoli florets
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 1-1/4 cups reduced-sodium chicken broth
• 2 tablespoons butter
• 1/2 cup fat-free half-and-half
• 4 ounces reduced-fat process cheese (Velveeta), cubed
• 1 teaspoon garlic-herb seasoning blend
• 1/4 teaspoon salt
• 2-1/2 cups cubed cooked chicken breast
• 1/2 cup shredded cheddar cheese

1. In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain.
2. Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth.
3. Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted.

whole wheat spiral pasta, fresh broccoli florets, flour, chicken broth, butter, cheese, garlic, salt, chicken, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-pasta-skillet/ (may not work)