one-pot buffalo chicken mac & cheese with broccoli

Serves: 4

Ingredients:
500g boneless, skinless chicken breast, trimmed and cubed
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 3/4 cups low-fat milk, divided
1 1/2 cups reduced-sodium chicken stock
1 ½ cups whole-wheat penne pasta
1 1/2 cups bite-size broccoli florets
2 tablespoons cake flour
1 1/4 cups shredded reduced-fat sharp cheddar cheese, divided
1/4 cup mild buffalo sauce
chopped fresh parsley for garnish (optional)

Method:
toss chicken with dried parsley, garlic powder, onion powder, salt and pepper in a medium bowl until evenly coated.
heat oil in a large skillet over medium-high heat. add the chicken in a single layer; cook, stirring occasionally, until golden, about 5 minutes. add 1 1/2 cups milk and stock; bring to a simmer. add pasta and cook, stirring occasionally, until just tender (checking the timing on your pasta package), adding broccoli during the last 3 minutes of cooking time.
meanwhile, whisk flour and the remaining 1/4 cup milk in a small bowl. when the pasta is tender, stir in the flour mixture. cook, stirring occasionally, until thickened. remove from heat.
add 1 cup cheese and buffalo sauce; stir until the cheese is melted. sprinkle with the remaining 1/4 cup cheese. garnish with parsley, if desired.