About the Recipe
This easy one-pot mac & cheese recipe is great for chilly days! Made with whole wheat pasta and broccoli gives a nice fiber boost too!
Ingredients
1 pound boneless, skinless chicken breast, trimmed and cubed (1/2-inch)
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 3/4 cups nonfat milk, divided
1 1/2 cups unsalted chicken broth
6 ounces whole-wheat penne pasta (1 1/2 cups)
1 1/2 cups bite-size broccoli florets
2 tablespoons all-purpose flour
1 1/4 cups shredded reduced-fat sharp Cheddar cheese, divided
1/4 cup mild Buffalo sauce, preferably with no added sugar
Chopped fresh parsley for garnish (optional)
Preparation
Toss chicken with dried parsley, garlic powder, onion powder, salt and pepper in a medium bowl until evenly coated.
Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until golden, about 5 minutes.
Add 1 1/2 cups milk and broth; bring to a simmer.
Add pasta and cook, stirring occasionally, until just tender (checking timing on your pasta package), adding broccoli during the last 3 minutes of cooking time.
Meanwhile, whisk flour and the remaining 1/4 cup milk in a small bowl. When the pasta is tender, stir in the flour mixture.
Cook, stirring occasionally, until thickened. Remove from heat.
Add 1 cup cheese and Buffalo sauce; stir until the cheese is melted. Sprinkle with the remaining 1/4 cup cheese. Garnish with parsley, if desired.