• 1 large chicken breast, cubed (about one cup)
• 2 tablespoons oil
• 2 tablespoons flour
• 1 3/4 cups chicken broth
• 1 3/4 cups nonfat or 1% milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 3 cups dry penne pasta
• 2 cups broccoli, chopped (fresh or frozen)
• 1 cup grated parmesan cheese

1. In a skillet over medium-high heat, brown chicken in oil.

2. Add flour, broth, milk, spices and pasta to skillet and stir well.

3. Bring to a boil; cover; reduce heat; simmer until pasta is almost tender, stirring occasionally.

4. Add broccoli, cover, and cook until broccoli is tender.

5. Remove from heat and stir in cheese.

Refrigerate leftovers within 2 hours.