Nov 24 09
by cara
at 8:50 PM
  • Pin It

Chicken-Broccoli Mac & Cheese

This was exactly the kind of meal I needed tonight: quick and easy!  It’s been one of those days.  The kind of day that involves a 45 minute battle to get The Littlest Apple to wear pants that ends with both of us in tears and no pants (well, I had on my pants).  The kind of day that involves squeezing a juice box all over the kitchen just to see what happens.  The kind of day that involves spilling milk all over the couch, just to see what happens.  It was a very very long day, and I am drained.

The Picky Apple is off the rest of the week (yay! yay! yay!), so I’m hoping to get some longer posts written in the next few days.  Hopefully I can also get to all of those comments that keep piling up!  I value all of your comments, and I try my hardest to respond to each of them.  Sometimes I’m just a little slower than others.

But for now, here’s this quick and easy recipe, perfect for those days.

Chicken Broccoli Mac & Cheese

Chicken-Broccoli Mac & Cheese

from Better Homes and Gardens, June 2009

Ingredients:

  • 8 oz. dried rigatoni
  • 2 cups fresh broccoli florets
  • 1 2 to 2 1/4 lb. whole roasted chicken
  • 1 5.2 oz. pkg. semisoft cheese with garlic and fine herbs
  • 3/4 to 1 cup milk
  • 1/4 cup oil-packed dried tomatoes, drained and snipped
  • Fresh Italian parsley, optional

In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time.  While pasta is cooking, remove meat from roasted chicken.  Coarsely chop chicken.  Drain pasta and broccoli; set aside.

In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 1/4 teaspoon freshly ground black pepper.  Cook and stir until cheese is melted.  Add pasta mixture and chicken.  Heat through.  If necessary, thin with additional milk.  Sprinkle fresh parsley.

Print Friendly, PDF & Email
Blog Widget by LinkWithin