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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âI wanted to come up with a healthier mac and cheese dishâsomething with a little fiber and veggies. My husband doesnât like health food, but he loved this!â Heather McClintock, Columbus, Ohio Ingredients:
3 cups uncooked whole wheat spiral pasta |
2 cups fresh broccoli florets |
2 tablespoons plus 1 teaspoon king arthur unbleached all-purpose flour |
1-1/4 cups reduced-sodium chicken broth |
2 tablespoons butter |
1/2 cup fat-free half-and-half |
4 ounces reduced-fat process cheese (velveeta), cubed |
1 teaspoon garlic-herb seasoning blend |
1/4 teaspoon salt |
2-1/2 cups cubed cooked chicken breast |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain.
2. Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth.
3. Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted. Yield: 6 servings.
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