This lightened-up cheesy broccoli and shells skillet cooks up in one pot in less than 30 minutes and is only 350 calories per serving! The ultimately easy weeknight comfort food.
It’s all about the carbs today, guys. Like the exact opposite of what January is all about, but bear with me on this one. Carbs are my legit New Years resolution.
And the entire contents of this one pot are actually healthy dinner GOAAAAAAAALS.
Goals are a good thing to have. That’s what everybody says anyway, so here’s your motivation.
Pssssssst…(spoiler alert) there’s cheese and it’s still healthy.
Okay so honestly I really can’t wait to tell you about this broccoli and shells skillet. Truth be told, I’ve kinda made it three times in the past week because I was just that excited about it.
For starters, it’s like legit dinner magic. I mean, it’s a one-pot dinner, so of course. Everything including the pasta cooks up in the same pot in only 30, it’s lighter on the calories thanks to the addition of chicken broth, and yet the cheese content is still spot.on.
350 calories per freaking serving!!
There’s no meat in this skillet dinner, but honestly, you’re not even gonna miss it because the pasta and broccoli are just the stars of the show. The cheese is the co-star, but just as important.
What’s really important is that you just make this broccoli and shells skillet tonight, because you really shouldn’t ignore the call of the carbs. <<<
Also, New Years resolutions!! I think I’m onto a good idea, what do you think?
I think I’m gonna go make some more. 😆😆
Following my lead might be a good idea. ^^^
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/3 cup white whole wheat flour
- 3 cups milk
- 1/2 cup half-and-half cream
- 4 cups chicken broth
- 12 oz uncooked shell pasta
- 3 cups broccoli florets
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- In a dutch oven or skillet over medium-high heat, saute onion and garlic in butter until lightly browned. Reduce heat to medium and stir in flour. Slowly stir in milk until smooth. Add half-and-half, chicken broth, and pasta.
- Cover pot and bring to a boil, stir in broccoli florets and stir pasta occasionally until liquid is mostly evaporated and pasta is tender, about 15 minutes.
- Remove from heat and stir in cheese until melted. Season pasta with salt and pepper to taste. Enjoy!
Make sure you try this butternut squash penne skillet next!!