Cheesy Chicken Broccoli Shells

This recipe combines Connor's favorite foods - chicken, pasta, cheese, and broccoli - and he LOVED it! (Recipe adapted from here.)

Cheesy Chicken Broccoli Shells

8 oz. pasta shells

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12 oz. broccoli florets (fresh or frozen)
1 lb. chicken breast, in bite-sized pieces
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated sharp cheddar cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper to taste

In a large pot bring water to a boil and add the pasta. Cook according to package directions.
While the pasta is cooking, sauté the chicken; set aside.
The broccoli - if fresh, add it to the boiling pasta the last 3 minutes of cooking; drain and set aside... - if frozen, microwave steam and set aside.

Drain pasta and set aside in colander.
In the same pasta pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute, creating a roux. Over medium-high heat, slowly whisk in the milk and cheese and bring to a boil, until it starts to thicken.
Add in pasta, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

Ted's Montana Grill Creamy Ranch Onion Dip

Our FAVORITE appetizer at Ted's Montana Grill is their Chip & Dip. I found this knock-off recipe online, supplied by their corporate chef. So delicious!

Ted's Montana Grill Creamy Ranch Onion Dip

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2 c. reduced-fat mayo

2 c. reduced-fat sour cream
1 c. sliced green onions (1 bunch cut into 1/8" TINY pieces, save some for garnish)
2 Tbsp. ranch dressing mix (1 packet)
1 tsp. Tabasco sauce
Freshly ground black pepper (for garnish)

In a mixing bowl, combine mayo, sour cream, green onions, ranch mix and Tabasco.
Whisk until smooth.
Refrigerate until ready to use. May be made up to 2 days ahead.
When ready to serve, garnish with remaining green onion and freshly ground black pepper.
Serve with veggies or potato chips (like Kettle brand chips).