1 lb. whole grain Penne
3 Tbsp lite butter
2 heaping Tbsp roasted minced garlic
3 Tbsp all-purpose flour
1/2 tsp red pepper
1/2 cup white wine
2 cups chicken broth
1 bag frozen chopped broccoli
2 cups chicken, cooked and shredded
8 oz 2% Velveeta cubed
1/4 cup shredded 1% white cheddar cheese
1/2 cup Parmesan cheese
Bring 4 qt. of water to a boil in large pot and cook penne 12 minutes.
At the same time, cook broccoli for five minutes in microwave steamer with 2 tablespoons water, drain.
Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic and cook one minute, stirring occasionally.
Add flour and pepper. Cook until beginning to turn golden (about 2 min.)
Add wine and cook until evaporated (about 1 min).
Stir broth into pan and simmer sauce until slightly thickened (about 2 min).
Add cheddar & Velveeta, stir constantly while returning to a boil.
Fold in penne cook for one minute additional and remove from heat.
Stir in broccoli and chicken until well coated.
Sprinkle Parmesan cheese on top and serve.
