Ingredients:

1⁄4 cup chopped onion

3 large garlic cloves, minced

3⁄4 cup butter

3⁄4 cup flour

4 cups low sodium chicken broth

1 quart half-and-half cream

1 1⁄2 cups freshly-grated parmesan cheese

2 cups water

1 bunch broccoli (cut into bite-sized pieces)

3 cups boneless chicken breasts, cooked and diced

1 1⁄4 teaspoons white pepper

1 1⁄4 teaspoons salt

1 dash nutmeg

6 ounces farfelle bow tie cooking pasta

Directions:

1. In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.

2. Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.

3. Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through. Notes: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.

Bon Appetit!