Ingredients:

  • 340g Jumbo Pasta Shells
  • 450g Boneless Chicken Breast
  • 2 cups Fresh Broccoli
  • 15ml Olive Oil
  • 1 tsp Garlic Powder
  • 0.5 tsp Salt & Black Pepper
  • 480ml 2% Milk
  • 120g Plain Non fat Greek Yogurt
  • 1 cup Freshly Grated Parmesan
  • 3 cloves Garlic, minced
  • 1 tbsp Cornstarch & Water
  • 0.25 tsp Ground Nutmeg
  • 1.5 cups Shredded Mozzarella
  • 1 tbsp Fresh Parsley

Instructions:

  1. Boil the 340g jumbo shells in salted water for 2 minutes less than the package instructions.
  2. Drain and rinse the shells in cold water immediately until they are cool to the touch.
  3. Heat 15ml olive oil and cook the 450g of diced chicken with garlic powder, salt, and pepper until the edges are golden brown.
  4. Add the minced garlic to the pan with the chicken, stirring for 30 seconds until the fragrance fills the room.
  5. Pour in the 480ml of milk and bring to a gentle simmer.
  6. Whisk the cornstarch and water together, then pour it into the simmering milk, stirring until the sauce coats the back of a spoon.
  7. Remove the pan from heat and whisk in the 120g of Greek yogurt, Parmesan, and nutmeg until the sauce is silky and smooth.
  8. Fold the chopped broccoli and the cooked chicken into the sauce.
  9. Spoon about 2 tablespoons of the mixture into each pasta shell and line them up in your baking dish.
  10. Top with 1.5 cups of mozzarella and bake at 190°C for 25 minutes until the cheese is bubbly and starting to brown.