Makes about 7 servings.
2 cups skim milk
3 tablespoons light cream cheese
3 tablespoons whole-wheat flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 cup shredded cheddar
1 cup shredded Monterey Jack cheese
1/2 cup shredded Italian cheese mix
1 tablespoon hot sauce
4 cups whole-wheat shell pasta
3 cups shredded cooked white meat chicken
4 cups mixed frozen veggies (I used peas, broccoli, and carrots)
Cook pasta according to the directions on the package. When there is approximately 1-2 minutes left add the frozen veggies so they can defrost and heat up.
Meanwhile, in a medium saucepan, combine milk, cream cheese, flour, pepper, and garlic powder. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and hot sauce until cheese melts.
In a bowl, toss pasta with veggies and chicken; pour cheese mixture over top; stir. Enjoy!