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Broccoli Chicken Mac and Cheese

This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 12 ounces pasta shells
  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 boneless skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ cup 2% milk
  • 2 tablespoons all -purpose flour
  • 3 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • ¼ cup julienned sun dried tomatoes
  • 1 cup Shredded Reduced-Fat Cheddar Cheese
  • 1 cup shredded reduced-fat mozzarella cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in pasta, broccoli, chicken, sun dried tomatoes and cheeses until well combined, about 2-3 minutes.
  5. Serve immediately.