Easy Broccoli, Bean and Fusilli Pasta | What you eat

Ingredients

• 3 cups (750 mL) fusilli pasta
• 4 cups (1 L) broccoli florets
• 1 tsp (5 mL) butter
• 3 cloves garlic, minced
• 1 sweet red pepper, chopped into bite-size pieces
• 1/2 tsp (2 mL) crushed red chili flakes or to taste
• 1/4 tsp (1 mL) each salt and fresh ground pepper
• 2 Tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) milk
• 1 can (540 mL) red kidney beans, drained and rinsed
• 1 cup (250 mL) cooked shredded chicken (optional)
• 3 Tbsp (45 mL) white wine vinegar
• 1/2 cup (125 mL) shredded white cheddar