Chicken and Roasted Broccoli Pasta Bake

This dish is a winner in our house.  Everyone loves it and they don't realize that it's good for them.  I love recipes like that!  It's always nice to remember that healthy food can taste good too.  This dish is easy to pull together and you could even make it ahead of time and bake it later if you needed to.  Use whole wheat pasta to bump up the health factor  Here's the skinny...
4 Tablespoons olive oil
4 Tablespoons flour
4 garlic cloves, minced
2 cups chicken stock
1 cup milk
6 ounces Greek yogurt
2 1/4 cups grated parmesan cheese
1/4 cup grated mozzarella cheese
pinch of nutmeg
salt to taste
2 1/2 cups cooked chicken, cubed
2 cups roasted broccoli
16 ounces Rotini pasta
Preheat oven to 375 degrees.
Boil Rotini pasta according to package directions until al dente.  To roast broccoli: heat oven to 425 degrees.  Spread broccoli out on baking sheet.  Drizzle with olive oil and salt and pepper to taste.  Bake for 8-10 minutes, or until broccoli is tender and ends begin to brown.
In sauce pan over medium heat mix olive oil and garlic cloves.  Cook until garlic begins to sizzle.  Whisk in flour and cook for one minute, whisking constantly.  Stir in Chicken stock and milk, heat up stirring occasionally until mixture has thickened a little and is warm throughout.  Whisk in Greek yogurt.  Slowly whisk in 2 cups of the Parmesan cheese until it is melted.  Add nutmeg and salt to taste (be sure not to under salt).
Pour cheese sauce over noodles and toss to coat.  Gently stir in chicken and broccoli. Place into baking dish.  Sprinkle remaining Parmesan and mozzarella cheese on top.  Bake for 15-20 minutes, or until cheese is completely melted.  Enjoy!  {serves 6-8}

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