Broccoli Chicken Mac and Cheese

You know how I’ve been attempting to do some major clean eating lately? Well, that hasn’t worked out too well for me. I’m still doing the clean eating and all but I’m also eating leftover Costco churros at midnight.

Then I complain when I gain a couple of pounds the next morning.

I’ve realized that I can’t just solely rely on clean eating. So I decided to still eat my favorite kinds of food, i.e. pasta, but with a lighter twist, which is exactly what I did here.

This mac and cheese is loaded with broccoli and sun dried tomatoes, and has a wonderful balance of cheesy goodness - definitely not the kind that’s too heavy and gives you food coma. Plus it takes just 20 minutes to make, making it a hearty weeknight meal.

So there you have it - lightened up comfort food, chockfull of veggies and so easy to make during the week. You can’t beat that!

Broccoli Chicken Mac and Cheese (adapted from Iowa Girl Eats):

Yields 3-4 servings

INGREDIENTS:

• 8 ounces pasta shells
• 3 cups broccoli florets
• 3/4 cup milk
• 1/4 cup julienned sun dried tomatoes
• 6 ounces jalapeño monterey jack cheese, shredded
• 2 cups shredded chicken breast
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to the pot 3 minutes before pasta is cooked through; drain well.

Heat a large skillet over medium high heat. Whisk in milk, sun dried tomatoes and monterey jack, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Add pasta, broccoli and chicken and gently toss to combine.

Serve immediately.

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