Lightened up “mac & cheese” with chicken and broccoli for a healthy and satisfying weekday supper.
Today I’m joining in with the Weekday Supper bloggers to bring you delicious suppers that are ready in just minutes.
To begin, if you have a oven top broiler that you can place a skillet under, begin preheating it. If you have a tiny “under everything” broiler – you’ll need to preheat your oven to 375 degrees instead. If using the oven, oil a 9×13 or so baking dish.
Start a pot of salted water to cook your pasta. I used a pound of conchiglie, but you can use a pound of whatever macaroni style pasta you like. Cook the pasta according to package directions, making note of a step you will take below before the pasta is done.
Meanwhile, cut two boneless, skinless chicken breasts into 3/4 inch pieces. Sprinkle with salt & pepper.
Heat a tablespoon and a half of extra virgin olive oil in a skillet over medium heat and sauté the chicken until it is cooked through.
Add in a teaspoon of minced garlic and cook for just a minute.
While the chicken is cooking, measure out 1 1/4 cup of milk and a cup of vegetable broth.
Add in 1/4 cup of flour.
Add in 1/8 teaspoon turmeric.
Whisk this together until smooth.
Pour the milk mixture into the skillet. Let this cook, stirring often, until the mixture begins to bubble and thickens a bit.
Turn off the heat and stir in 2 ounces of shredded cheddar cheese. Stir until it melts in.
When your pasta is just about done cooking, toss in 2 cups of frozen broccoli florets and let them cook with the pasta for the final 2 minutes.
Drain the pasta and broccoli.
Add the pasta and broccoli to the skillet and gently stir it all together. If using your broiler, leave it in the skillet. If using the oven, pour the mixture into the baking dish. Top with 3 ounces of additional shredded cheddar cheese.
Broil for 3-5 minutes or bake for 15-20 minutes or until the cheese is melted and bubbly.
Enjoy!
Easy Cheesy Mac with Chicken & Broccoli
Ingredients
- 1 lb macaroni or similar pasta
- 2 c frozen or fresh broccoli florets
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 Tb extra virgin olive oil
- 1 1/4 c milk
- 1 c vegetable broth
- 1/8 tsp turmeric
- 1/4 c flour
- 1 tsp minced garlic
- 5 oz sharp cheddar cheese, divided
Instructions
- To begin, if you have a oven top broiler that you can place a skillet under, begin preheating it. If you have a tiny “under everything” broiler – you’ll need to preheat your oven to 375 degrees instead. If using the oven, oil a 9×13 or so baking dish.
- Start a pot of salted water to cook your pasta. I used a pound of conchiglie, but you can use a pound of whatever macaroni style pasta you like. Cook the pasta according to package directions, making note of a step you will take below before the pasta is done.
- Meanwhile, cut the chicken breasts into 3/4 inch pieces. Sprinkle with the salt & pepper. Heat the oil in a skillet over medium heat and sauté the chicken until it is cooked through. Add in the minced garlic and cook for just a minute.
- While the chicken is cooking, whisk the milk, vegetable broth, flour and turmeric together until smooth. Pour the milk mixture into the skillet. Let this cook, stirring often, until the mixture begins to bubble and thickens a bit.
- Turn off the heat and stir in 2 ounces of the shredded cheddar cheese. Stir until it melts in. When your pasta is just about done cooking, toss in the frozen broccoli florets and let them cook with the pasta for the final 2 minutes.
- Drain the pasta and broccoli. Add the pasta and broccoli to the skillet and gently stir it all together. If using your broiler, leave it in the skillet. If using the oven, pour the mixture into the baking dish. Top with the remaining 3 ounces of shredded cheddar cheese. Broil for 3-5 minutes or bake for 15-20 minutes or until the cheese is melted and bubbly.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Nice recipe. Thanks Constance. Have a Great Day!