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Creamy Cheddar Pasta Toss

pasta, cheese, chicken - breast

4 cups large pasta shells
3 cups chopped broccoli florets
2 tablespoons (each) butter and all-purpose flour
1/4 teaspoon pepper
2 cups milk
1 cup shredded old Cheddar cheese
2 cooked boneless skinless chicken breasts; chopped
1 can (12 oz) corn kernels, drained
1/2 sweet red pepper, chopped
dash Worcestershire sauce
pinch salt

Cook extra chicken breasts when using the grill and use in this recipe the next day. In 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.

Contributor: Canadian Living - September, 1999

Yield: 4 servings

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