Chicken and Shells with Cheese Sauce

Ingredients

• 2 cups uncooked small seashell pasta
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 1/2 cups low-fat 1% milk
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
• 3 cups CHICKEN-VEGETABLE TOSS

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Melt butter in a small saucepan over medium heat. Stir in flour, salt, and red pepper; gradually add milk, stirring with a whisk until blended. Cook 5 minutes or until thick, stirring constantly. Add cheese; stir until cheese melts. Add pasta and Chicken-Vegetable Toss; cook 3 minutes or until thoroughly heated. Serve immediately.