recipeName: buffalo chicken mac & cheese
ingredients: 3 cups 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 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  mozzarella cheese, divided 1/4 cup mild buffalo sauce 1 tablespoon chopped fresh parsley for garnish (optional)
steps: 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 chicken stock; bring to a simmer. add pasta and cook, stirring occasionally, until just tender 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.
NER: chicken breast parsley garlic powder onion powder salt pepper extra-virgin olive oil milk chicken stock wheat penne pasta broccoli florets cake flour mozzarella cheese buffalo sauce parsley