Healthy Chicken Vegetable Casserole

Number of Servings: 6

12 oz cooked chicken breasts, diced

2 T all purpose flour

2 T butter, unsalted

10 oz skim milk

1 pinch white pepper

1 t Italian seasoning

1 T parmesan cheese, grated

7 oz penne pasta, whole wheat

2 yellow or orange bell peppers, chopped

1 zucchini, chopped

2 heads, approx. 12 ounces broccoli, chopped

1/3 c monterey jack cheese

nonstick cooking spray

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