Chicken and Broccoli Pasta

In a large skillet (the largest you have), melt 4 tablespoons butter over medium heat. Add the onion, garlic, red pepper and mushrooms and saute for about 8 to 10 minutes, until the mushrooms release their liquid and the liquid is almost evaporated. Sprinkle with flour and continue cooking for a minute or two.

Slowly add the chicken broth, milk, salt and pepper and bring to a boil. Reduce the heat and simmer for a few minutes until thickened. Remove from heat, add the nutmeg and cheddar cheese a handful at a time, stirring until melted. Stir in the thawed broccoli, cooked pasta and cooked chicken. If your skillet is not large enough, mix in a large bowl. Transfer to a lightly greased 9 x 13″ casserole dish.

In a small bowl, melt the remaining 2 tablespoons butter in the microwave. Stir in the panko and the Parmesan cheese. Sprinkle over the top of the casserole.

Bake at 350ºF for 30-40 minutes until bubbly and the top is browned. Enjoy!