Cheesy Chicken and Broccoli Pasta Shells

Cook pasta according to the directions on the package.

Add broccoli florets to the pasta during the last 2 minutes of cooking, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add chicken pieces and season with salt and pepper. Cook for 4 to 6 minutes, or until browned.

In a mixing bowl, whisk together the skim milk, low-sodium chicken broth, and all-purpose flour.

Add salt, ground black pepper, and chili powder to the milk mixture, whisking until well combined.

Pour the milk mixture into the pan with the cooked chicken, stirring continuously.

Cook for 2 to 3 minutes, or until the sauce thickens.

Add the cooked pasta and broccoli to the skillet, followed by the shredded cheddar cheese. Stir until cheese melts and the ingredients are well combined.

Continue to cook for 2 to 3 minutes, or until heated through.

Remove the skillet from heat and let the dish stand for 2 to 3 minutes to allow flavors to meld.

Stir and serve the Cheesy Chicken and Broccoli Pasta Shells hot.