Creamy Chicken and Broccoli Pasta

1. Cook rigatoni according to package instructions. In the meantime …
2. Warm the milk in a small sauce pan on low heat.
3. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks. This will take about a minute or two.
4. Using a whisk, add the warm milk, continuing to stir as the sauce thickens. Bring it to a boil.
5. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
6. Remove from the heat.
7. Heat the oil in a large skillet over medium high heat.
8. Add the garlic and stir for 30 seconds.
9. Crank up the heat and add the chicken. Brown it and salt and pepper it to taste.
10. Cut the broccoli into florets, place it in a glass pan, cover it with plastic wrap, and zap it in the microwave for 2 1/2 – 3 minutes.
11. Drain the pasta, and put it back in the pot. Stir in some bechamel sauce. Add the chicken and broccoli and finally the rest of the sauce. Toss in the cheese and stir gently to combine.