Wednesday, October 28, 2009

Chicken-Broccoli Mac & Cheese

Chicken-Broccoli Mac & Cheese

Serves 4 (but can be easily modified for 2).

I found this recipe in Better Homes & Gardens, a magazine I'm quickly finding offers a lot of great recipes. It was easy to throw together, and went over very well between The Mr. and I. To serve two, simply cut the recipe in half.

1 box dried rigatoni, penne, or other bite-size pasta of your choice
2 c. fresh broccoli florets
2 c. cooked and chopped chicken (or meat off of 2+ lb. rotisserie chicken)
(1) 5-6 oz. pkg. semisoft cheese with garlic and herbs
3/4-1 c. milk
1/4 c. oil-packed dried tomatoes, drained and snipped
fresh flat-leaf parsley, optional

In a large saucepan, cook pasta according to the package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, prepare chicken.

Drain pasta and broccoli; set aside.
In the same saucepan, combine cheese, milk, tomatoes, and 1/4 t. freshly ground pepper. Cook and stir until cheese is melted.

Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk.

A Note From The Little Lady: I used RondelĂ©® Light Garlic and Herbs. Boursin would be another good brand to use. Typically, these cheeses are found with other gourmet cheeses near the deli counter.

1 comment:

  1. Success! I made this on Monday night and it was so, so good! I ended up cooking the chicken in a Tuscan Italian dressing and it added a great flavor. Also, I didn't have dried tomatoes, so I used a 1/2 cup diced tomatoes and it was great!