This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!
Ingredients
12ouncespasta shells
3cupsbroccoli florets
1tablespoonolive oil
2boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
1 ½cup2% milk
2tablespoonsall -purpose flour
3clovesgarlic, minced
1teaspoonDijon mustard
¼cupjulienned sun dried tomatoes
1cupshredded reduced-fat cheddar cheese
1cupshredded reduced-fat mozzarella cheese
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.