Thursday, October 23, 2014

broccoli chicken mac and cheese... 30 minutes

the goods:

8 ounces pasta shells
3 cups broccoli florets
3/4 cup whole milk
1/4 cup sun dried tomatoes, diced
3 Baybel cheese rounds
2 cups shredded chicken breast
Parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to pot 3 minutes before pasta is cooked through; drain well.
Heat a large skillet over medium-high heat. Whisk in milk, tomatoes, and cheese rounds, until smooth, about 2 minutes; season with salt and pepper. Add pasta, broccoli, and chicken and gently toss to combine. Top with Parmesan and serve!

No comments: