Creamy Cheddar Pasta Toss

By Rodeo

Ready in 15 Minutes Why buy cheese sauce when homemade is this quick? It's cheaper and tastier, too. Cooking the chicken a day ahead is truly a time-saver.

Ingredients

• 4 cups (1 L) large pasta shells
• 3 cups chopped broccoli florets
• 2 tbsp butter
• 2 tbsp all purpose flour
• 1/4 tsp pepper
• 2 cups milk
• 1 cup shredded old Cheddar cheese
• 2 cooked boneless skinless chicken breasts ,
• 1 can (12 oz/348 mL) corn kernels
• 1/2 chopped sweet red pepper

Details

Servings 4

Preparation

Step 1

ln large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 3 minutes or until pasta is tender but firm. Drain and return to pot.

Meanwhile, in saucepan, melt butter over medium heat. Sprinkle with flour and pepper; cook, stirring, for 1 minute. Whisk in milk, bring to boil. Reduce heat and simmer, whisking often, for about 5 minutes or until thickened.

Stir in cheese, chicken, corn, red pepper, Worcestershire sauce and salt. Add to pasta and toss to coat.