Easy Cheesy Mac with Chicken & Broccoli | #WeekdaySupper

Lightened up “mac & cheese” with chicken and broccoli for a healthy and satisfying weekday supper.

Easy Cheesy Mac with Chicken and Broccoli from The Foodie Army Wife #WeekdaySupper

 

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.

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Meanwhile, cut two boneless, skinless chicken breasts into 3/4 inch pieces. Sprinkle with salt & pepper.

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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.

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Add in a teaspoon of minced garlic and cook for just a minute.

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While the chicken is cooking, measure out 1 1/4 cup of milk and a cup of vegetable broth.

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Add in  1/4 cup of flour.

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Add in 1/8 teaspoon turmeric.

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Whisk this together until smooth.

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Pour the milk mixture into the skillet. Let this cook, stirring often, until the mixture begins to bubble and thickens a bit.

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Turn off the heat and stir in 2 ounces of shredded cheddar cheese. Stir until it melts in.

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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.

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Drain the pasta and broccoli.

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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.

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Broil for 3-5 minutes or bake for 15-20 minutes or until the cheese is melted and bubbly.

Easy Cheesy Mac with Chicken and Broccoli from The Foodie Army Wife #WeekdaySupper

Enjoy!

Easy Cheesy Mac with Chicken and Broccoli from The Foodie Army Wife #WeekdaySupper

Easy Cheesy Mac with Chicken & Broccoli

Total Time: 30 minutes

Lightened up “mac & cheese” with chicken and broccoli for a healthy and satisfying weekday supper.

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

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!

http://thefoodiearmywife.com/cheesy-mac-chicken-broccoli/

Here are this week’s delicious submissions for Weekday Supper! You will find each recipe published on their corresponding website that day.

Weekday-Supper-5.12-5.16

Monday
Flank Steak Salad by Gluten Free Crumbley
Pan seared flank steak marinated in gluten-free soy sauce and Balsamic vinegar, over top a salad of mixed greens tossed in a Balsamic dressing.

Tuesday
Fettuccine with Tomato Cream Sauce by Hezzi-D’s Books and Cooks
Fettuccine noodles topped with a quick and delicious homemade tomato cream sauce ready in under 25 minutes.

Wednesday
Pasta w/ Black Garlic, Kale, and a Poached Egg by girlichef
For a meal that can be put together so quickly, this pasta packs a huge hit of flavor due to the addition of black garlic, kale, and red chile flakes.

Friday
Easy Vegetable Shepherd’s Pie by Momma’s Meals
This easy to prepare dish is meat free, yet hearty and comforting. Use your own famous mashed potatoes and whole wheat pasta and you’ll have the whole family asking for seconds.

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For more quick & easy Weekday Supper recipes, click HERE.  Also, check out the Weekday Supper Pinterest Board.

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