Wednesday, November 9, 2011

Chicken-Broccoli Mac and Cheese Recipe

In a hurry? Need a quick meal in a matter of minutes? Swing by the grocery store on your way home and pick up ingredients for this quick one-dish meal. If you don't have time to remove the chicken from the bones, just make the mac and cheese with the broccoli and serve the  chicken on the side. Either way, you've got dinner in a matter of minutes.

Chicken-Broccoli Mac and Cheese

 8 oz. dried rigatoni
1 whole roasted/rotisserie chicken
1 ( 5.2-oz). pkg. semisoft cheese with garlic and fine herbs (or cream cheese with herbs)
¾  to 1 cup milk
¼  cup oil-packed dried tomatoes, drained and snipped
¼  teaspoon freshly ground black pepper
fresh Italian (flat-leaf) parsley, optional

 In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.

 In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and  freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.

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