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!
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
- 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.
- Serve immediately.