Broccoli Chicken Mac and Cheese
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0
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Broccoli Chicken Mac and Cheese
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This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!
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Ingredients
- 12 ounces pasta shells
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 2 boneless skinless thin-sliced chicken breasts
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cup milk 2%
- 2 tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- ¼ cup sun dried tomato julienned
- 1 cup cheddar cheese reduced-fat, shredded
- 1 cup mozzarella cheese shredded, reduced-fat
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
- Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Heat a large skillet over medium high heat. Stir in milk, flour, garlic and Dijon, until smooth and slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in pasta, broccoli, chicken, sun dried tomatoes and cheeses until well combined, about 2-3 minutes.
- Serve immediately.
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