cook Time: 15 minutes
Total Time: 15 minutes
1/4 cup flour
1/4 cup butter
4 cups milk
2 teaspoons chicken bouillon granules or base
1 pound medium pasta shells, cooked
1/4 cup olive oil
12 ounces broccoli flowerets, steamed
2 medium cloves garlic, minced
1/4 cup thinly sliced green onions
1 cup fresh sliced mushrooms
2 teaspoons fresh minced parsley
fresh grated Parmesan cheese
Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and chicken bouillon or base and cook, whisking constantly, until mixture just begins to bubble. Reduce heat and simmer for about 2 minutes, stirring frequently. Remove from heat and keep warm.
Drain broccoli and divide in half. Chop half of the broccoli into smaller pieces. Heat a large skillet over medium heat and add olive oil. Add all of the broccoli, the garlic, green onions, and mushrooms. Sauté, stirring constantly, for 2 minutes or until mushrooms begin to brown. Add the sautéed vegetables and parsley to the warm white sauce and stir to blend ingredients. Serve sauce with hot pasta, and pass the Parmesan cheese.