1 lb. boneless skinless chicken breasts, cooked and cut into bite-sized pieces
3 1/4 cups (9 oz.) dry shells pasta
12 oz. broccoli florets
1/4 cup flour
3 cups milk of choice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 cups (8 oz.) shredded cheddar cheese
1/3 cup (1 oz.) shredded parmesan cheese
Prepare chicken by cooking and cutting up*. Set aside. Set a large pot of salted water to boil. Add pasta and cook according to package directions. Add broccoli to boiling water with pasta during last 3-4 minutes. Drain and set aside in a colander.
In the same large pot set over medium heat, melt butter. Stir in flour. Cook mixture, stirring constantly, for 1 minute. Whisk in milk, then season with onion powder, garlic powder, salt and pepper. Increase heat to medium-high and cook mixture, stirring constantly until it boils and thickens. Remove from heat and stir in cheeses until melted. Add pasta, broccoli and chicken, tossing to evenly coat.
Enjoy!

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