How to Prepare Broccoli Chicken Mac and Cheese

 

I did something horrible.

I took a trashy mac and cheese, and made it less trashy. By adding broccoli.

Hey, apparently vegetables are good for you.

You’ll thank me later.
TRUST.

 

 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 1/2 cup 2% milk
• 2 tablespoons all -purpose flour
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 cup julienned sun dried tomatoes
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup shredded reduced-fat mozzarella cheese

Directions:

1. 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.
2. 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.
3. 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.
4. Stir in pasta, broccoli, chicken, sun dried tomatoes and cheeses until well combined, about 2-3 minutes.
5. Serve immediately.