Revamped Broccoli Cheese Casserole

Tonight I was craving broccoli cheese casserole. The kind your grandma makes for every
potluck. It has three kinds of canned soup mix with ingredients you can't even pronounce. It could stand alone on the counter for 3 weeks without molding, but it taste like a small platter of heaven...you know the one. So in the name of heart health, I created a lower calorie version and poured it over zoodles (zucchini noodles).

                                                 277 calories, 9.7g fat, 30g protein

Ingredients:

1 1/2 chicken breasts (these were large, feel free to use two smaller ones)

1 T. olive oil  + 2 tsp. 

2 T. flour + 1 T. for the sauce

onion powder, salt and pepper- to taste

3 cloves of garlic, minced

red pepper flakes

1/2 c. skim milk 

1 T. parmesan- fresh grated

1/4 c. shredded cheddar

2 c. broccoli florets, steamed

2 large zucchini, cut into zoodles (or buy premade ones)

Directions:

Cube the chicken and mix with 2 T. flour, onion powder, salt and pepper. Brown in a skillet with 1 T. olive oil until it is cooked through. While this is cooking prep your zucchini or pull premade noodles from the fridge. Add 3 cloves of minced garlic to the chicken and cook 1-2 minutes. Add in cooked broccoli. In a separate bowl whisk 1/2 c. milk with the remaining 1 T. of flour, parmesan and cheddar cheese. Stir to combine. Pour over chicken broccoli mixture and cook 2 minutes until a sauce forms. In a separate skillet, heat 2 tsp of olive oil and stir in your zoodles. Cook 2 minutes and then combine with the chicken mixture. Garnish with red pepper flakes and additional parmesan to your liking.

*If you like lots of sauce, double it. I kept mine as is to keep the fat count down. Enjoy!