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1
Bring a large pot of lightly salted water to a boil.
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2
Add rotini pasta and cook until al dente, 7 to 10 minutes.
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3
Drain, cover, and set aside until needed.
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4
Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil.
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5
Add 1 cup broccoli; toss and cook just until tender, about 5 minutes.
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6
Sprinkle broccoli with flour, and cook 1 minute.
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7
Stir in the chicken broth, and bring to a boil.
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8
Pour in the milk, and stir to blend.
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9
Season with salt, pepper, and chipotle pepper powder, if desired.
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10
Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes.
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11
Mix in 1 cup Cheddar cheese and stir until melted.
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12
Remove from heat.
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13
Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat.
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14
Stir in the onion, ground chicken, and remaining 1 cup of broccoli.
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15
Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes.
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16
Season to taste with salt and pepper.
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17
Reduce heat, and cook until liquid is reduced, about 5 minutes.
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18
Preheat oven broiler to High.
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19
Lightly grease 9x13 inch baking dish.
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20
Toss the pasta with the broccoli sauce until evenly blended.
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21
Stir in the sour cream, if desired.
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22
Stir the broccoli sauce mixture into the chicken mixture.
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23
Spoon into the prepared baking dish.
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24
Top with remaining 1 cup Cheddar cheese.
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25
Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.
