½ lb uncooked noodles of choice
3 cups broccoli, roughly chopped
½ lb chicken breast, cubed
2 tbsp glee butter (or sub)
3 cloves garlic, diced
3 tbsps flour of choice
2½ cups milk (I used nonfat)
2 cups cheese of choice (Italian blend)
garlic salt
salt and pepper
¼ cup fresh parmesan

Preheat oven to 375 degrees. In a large pot, boil pasta till al dente. In the last minute or so of cooking, add in the broccoli and boil till it is cooked but still crunchy. Drain and set aside. While the pasta is cooking, cube the chicken and season it with salt and pepper. Pan-fry it in the olive oil. Add the chicken to the pasta and broccoli mixture. In a medium-sized saucepan, melt the butter and cook the garlic for 20-30 seconds being careful not to burn it. Add in the flour and whisk it to form a rue. Cook for 30 seconds, then add in the milk and bring the white sauce to a gentle boil, stirring occasionally and letting it thicken for 5 minutes or so. Add in the Italian cheese blend and season liberally with garlic salt, salt, and pepper to taste. Pour the sauce over the pasta, broccoli, and chicken, stirring to coat everything completely. Pour the pasta into a greased baking dish and sprinkle with the parmesan. Bake for 15 minutes. Serve hot!

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