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
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.
