INGREDIENTS
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12 oz whole wheat, high fiber pasta
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• 2 tbsp light butter
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• 1/4 cup flour
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• 1/4 cup minced onion
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• 2 cups skim milk
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• 1 cup fat free chicken broth (vegetarians use vegetable broth)
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• 8 oz (2 cups) Shredded Cheddar
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• salt and fresh pepper to taste
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• 12 oz Broccoli Florets (I used frozen to save time, fresh works too)
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• 1/8 cup grated parmesan
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• 1/4 cup seasoned bread crumbs
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• cooking spray