2 T unsalted butter
3 T flour
3 C milk
2 cloves chopped garlic
2 T grated Parmesan
Salt and pepper to taste
1/2 T olive oil
2 C broccoli florets
8oz cremini mushrooms sliced
8oz cooked chicken breast, thinly sliced
12oz whole wheat fettuccine

--to make the béchamel melt the butter in a sauce pan over medium-low heat. Whisk in the flour, cook for 1 minute. Slowly whisk in milk to prevent any lumps. Add garlic and simmer whisking often for 10-15 minutes or until thickened. Stir in the Parmesan and season with salt and pepper. Keep warm.
--heat the oil in a large skillet over medium-high heat. And broccoli and cook for 3-4 minutes. Add mushrooms. Cook for 5 minutes or until vegetables have lightly carmelized. Stir in the chicken. Season with salt and pepper.
--meanwhile cook the pasta according to package. Drain, reserving 1 cup cooking water. Return the pasta to the pot, add sauce and the chicken mixture and toss to coat. If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.