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1.
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Cook rigatoni according to package instructions.
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In the meantime ... 2.
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Warm the milk in a small sauce pan on low heat.
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3.
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Melt the butter in a heavy-bottomed saucepan.
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Stir in the flour and cook, stirring constantly, until the paste cooks.
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This will take about a minute or two.
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4.
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Using a whisk, add the warm milk, continuing to stir as the sauce thickens.
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Bring it to a boil.
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5.
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Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
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6.
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Remove from the heat.
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7.
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Heat the oil in a large skillet over medium high heat.
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8.
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Add the garlic and stir for 30 seconds.
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9.
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Crank up the heat and add the chicken.
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Brown it and salt and pepper it to taste.
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10.
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Cut the broccoli into florets, place it in a glass pan, cover it with plastic wrap, and zap it in the microwave for 2 1/2 3 minutes.
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11.
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Drain the pasta, and put it back in the pot.
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Stir in some bechamel sauce.
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Add the chicken and broccoli and finally the rest of the sauce.
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Toss in the cheese and stir gently to combine.
