Broccoli-Chicken Mac & Cheese

Continuing on with my comfort food theme of late I decided to give this Broccoli-Chicken Mac & Cheese a try.  I am not really a fan of basic mac and cheese, but I do like the jazzed up versions.  Nothing screams comfort like pasta, cheesy sauce, and other flavorful bits all mixed in with it!

We both thought this was really good.  It has a rich creamy/cheesy feel to it, but the best part is that you are saving so many calories by using laughing cow cheese in this dish.  I used garlic and herb as suggested in the recipe, but I bet it would be good with the french onion variety or perhaps some of the others as well.  I used oricchiette, but the person who posted it used shell noodles.  The last change I made was to use half and half in place of the milk.  I know it undid some of the benefit of using the laughing cow cheese, but I had some left over from another recipe and I didn’t want to waste it.  I used probably about 1/2 cup of that, and 1/2 cup of fat free milk.

Anyway, this dish is a complete meal, comes together easily, and would please even the pickier eaters (as long as you can actually get yours’ to try things that is lol).  It also looks very nice on the plate with all the colors, I would just suggest tossing it a bit more gently than I did since I broke up a lot of my broccoli in my haste to get dinner on the table.  What can I say, I was hungry! lol

 

Broccoli-Chicken Mac & Cheese

Ingredients :

  • 8 oz. large macaroni noodles (or whatever noodle you prefer)
  • 3 cups small broccoli florets
  • 2 large chicken breasts (about 1 lb), cut into bite-sized pieces
  • salt and pepper
  • 2 tsp. oil (I used oil from the sun-dried tomatoes)
  • 6 oz. laughing cow lite cheese wedges (I used Garlic & Herb)
  • 3/4 – 1 cup milk
  • 1/4 cup sun-dried tomatoes, chopped

Directions :

  1. Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
  2. Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn’t creamy enough, then serve.

Recipe from Iowa Girl Eats

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