whole wheat pasta with roasted garlic white cheddar wine sauce

i got this recipe from one of my favorite foodies, good things catered.  it was pretty simple to put together and tasted wonderful. the roasted garlic lent a wonderful flavor to the dish and you would never know that there is not milk or cream in it. jazz this dish up however you prefer, using whatever vegetables or proteins you like to make it your own.

ingredients:
16 oz whole wheat rotini
3 tablespoons butter
1/2 cup roasted garlic paste (how to roast garlic)
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken stock
1 large head of brocolli, cut into florets
2 cups cooked, cubed chicken breast
2 cups extra sharp white cheddar, shredded
red pepper flakes
grated parmesan cheese
s&p

directions:
bring large pot of water to a boil. cook rotini according to box directions to only al dente. add broccoli to boiling water 3 minutes before pasta is done to quickly blanch it. drain and set aside. meanwhile, melt butter in large nonstick skillet over medium heat. cook for a couple minutes and add garlic paste and some s&p.  add flour and cook until a roux forms and becomes a golden brown color, about 2 minutes. add wine and cook until evaporated. using a whisk, stir broth into pan and simmer sauce until slightly thickened, about 3 minutes. using a wooden spoon, add cheddar and stir constantly while returning to a boil. fold in pasta, broccoli and chicken and fold until sauce covers uniformly. season with red pepper flakes, s&p and parmesan cheese.

i'm pretty sure everyone went back for seconds with this one. you probably will too.