Chicken & Broccoli Shells

I got the original recipe from my friend Janet and revised it to fit my family.

16 jumbo pasta shells (appx 1/2 pkg)
1 3/4 cup skim milk
1/4 cup flour
dash nutmeg
1/8 tsp each salt and pepper
1 3/4 oz romano cheese
1 cup cooked chicken, chopped or shredded
10 oz pkg frozen broccoli, thawed and drained
2 cloves garlic, minced
1/4 tsp italian seasoning
3 cans tomato sauce
1 can mushrooms
your favorite spaghetti sauce seasonings (I like to use oregano, basil, garlic powder, chili powder, parsley and pepper)

1. Cook pasta in boiling water without oil or salt. Drain and rinse under cold water. Set aside

2. Combine milk, flour, nutmeg, salt and pepper in saucepan with whisk. Bring to a boil. Reduce heat and simmer uncovered 5 minutes, stirring constantly until thickened and bubbly. Remove from heat and stir in cheese; set aside

3. Combine chicken, broccoli, garlic, italian seasoning and 1/2 of cheese sauce in bowl; let cool.

4. In another bowl combine tomato sauce, mushrooms and seasonings of choice. Spoon half of sauce into a 13x9 pan. Spoon chicken mixture evenly into shells and then place shells on top of pasta sauce. Pour remaining pasta sauce evenly over top of shells. Then pour remaining cheese sauce evenly over top. Bake uncovered at 350 for 35 minutes. Remove from oven and let rest for 10 minutes.

1/4 recipe (4 shells)=374 calories/7 g. fat/5 g. fiber