| 1 box | PLUS® Elbows |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1-1/2 cups | chicken stock |
| 6 cups (1-1/2 pounds) | broccoli, divided |
| 1 cup | fat-free half & half |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | Romano cheese, grated |
HEAT olive oil in a large skillet. Add garlic and sauté until golden.
ADD chicken stock and bring to a boil.
ADD broccoli, reserving 2 cups florets. Simmer 6-8 minutes or until tender. Remove from heat. Process mixture in a blender. Return to skillet.
ADD half and half. Season with salt and pepper. Bring to a simmer.
COOK pasta according to package directions. Drain and add pasta to skillet. Heat through and toss well before serving.