Chicken Broccoli Shells and Cheese
Description
Throw away that store bought boxed mac and cheese and make your own version that is lightened up, way healthier and better tasting as well. This version is made with chicken and broccoli so it becomes the entire meal. It's so good, you will want to eat it
Ingredients
8 oz. medium shells pasta, uncooked
3 c. broccoli florets
3 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
salt and freshly ground pepper, to taste
1 c. skim milk
1 c. low-sodium, fat-free chicken stock/broth
1/4 c. all-purpose flour
1 T. garlic paste or 3 t. minced garlic
salt and freshly ground pepper, to taste
1/4 t. chili powder, or to taste
1 c. shredded Cheddar cheese
Directions
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Cook pasta in well salted water according to package directions. Add broccoli florets to the pasta during the last 2 minutes of cooking time. Drain; set aside.
While pasta is cooking, prepare the chicken. Heat olive oil in a large skillet over medium-high heat;
add chicken; season with salt and pepper; cook for 4 - 6 minutes or until browned.
In a bowl, whisk together the milk, chicken stock/broth and flour. Add garlic, salt, pepper and chili powder; whisk until well combined.
Stir the milk mixture into the skillet with the chicken. Cook 2 - 3 minutes or until sauce is thickened. Add pasta mixture and Cheddar cheese; stir until cheese is melted; continue cooking for 2 - 3 minutes or until heated through. Remove from heat. Let stand 2 - 3 minutes; stir.
Serve.