While I usually cook more low carb, this is a great treat for those days when you want comfort food! I bump up the broccoli to keep the noodles to a minimum, and it is so creamy and delicious!
Ingredients:
1 tsp Cornstarch
1 Cup Chicken Stock
1/4 Cup Caramelized Onions
1 Cup Rotisserie Chicken Shredded
1/2 Cup Shredded Cheddar Cheese
1 oz Mozzarella
1/2 Cup Cooked Chickpea Pasta to Al Dente
1 Cup Roasted Broccoli Florets
4 Lance GF Crackers Crushed
Directions.
Mix cornstarch with 2 TBL chicken stock until there are no lumps. Heat caramelized onions and chicken stock in a sauce pot and stir in cornstarch.
Once the sauce starts to thicken add cheese and stir until combined.
Add pasta and broccoli florets and mix well.
Pour into an oven safe dish and top with crushed crackers.
Bake at 350 for 20 minutes.
Serve and Enjoy!