Ziti with Chicken and Broccoli in a White Wine Cheddar Sauce

I planned on making this for dinner but my husband had a lot to do so he couldn't come home until late. I prepped everything for tomorrow and then I was told me MIL was coming by. I've never been happier to see her. Now I can make the dinner I planned! Only problem was that I planned this...but the plan was to wing it. So I did and it turned out amazing. The sauce was light yet cheesy and just salty enough. Perfection in a pinch. My favorite! Although I need to think of a shorter name...

and I am REALLY bummed that no matter how many times I took a picture and under what light it was it turned out yellow. Grr... Well trust me...it tastes better than it looks. :(

Ziti with Chicken and Broccoli in a White Wine Cheddar Sauce

Ingredients:
1 lb. ziti
3 Tbsp butter
1/2 cup roasted garlic paste (made by roasting garlic in oven and squuezing garlic out of skin)
3 Tbsp all-purpose flour
1/2 c. dry vermouth or dry white wine
2 c. low-sodium chicken stock
1 large head of brocolli, cut into florettes (about 2 c.)
10 oz. cooked chicken, cubed or shredded (about 2 c.)
3 oz. aged reserve cheddar (preferably white), grated (about 1 1/2 c.)
4 - 6 thin strips of parmesan cheese (optional)
salt and ground pepper

Directions:
-Bring 4 qt. of water to a boil in lare pot and cook ziti according to box directions to only al dente and set aside.
-At the same time, lightly steam broccolli florettes on to of pan in steamer and set aside.
-Meanwhile, melt butter in large nonstick skillet over medium heat.
-When just coming to foaming, add garlic paste and cook until fragrant (about 1 min)
-Add flour and cook until beginning to turn golden (about 2 min.)
-Add vermouth and cook until evaporated (about 1 min).
-Stir broth into pan and simmer sauce until slightly thickened (about 2 min).
-Add cheddar and stir constantly while returning to a boil.
-Fold in ziti cook for one minute additional and remove from heat.
-Add brocolli and chicken and fold until sauce covers uniformly.
-Plate and top with one or two strips of parmesean (optional) and serve.