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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Our family loves this meal, relates Edie DeSpain of Logan, Utah. I found the recipe on a box of pasta years ago, and I've used it a lot since. Vegetables, herbs and chicken mingle in a rich cheese sauce for the no-fuss entree. Ingredients:
1 cup uncooked elbow macaroni |
2 cups fresh broccoli florets |
1 medium sweet red pepper, chopped |
1 cup chopped onion |
2 medium carrots, cut into 1/4-inch slices |
2 tablespoons olive oil |
1/2 teaspoon minced garlic |
1 package (9 ounces) frozen cubed cooked chicken, thawed |
1/4 cup frozen peas |
2 teaspoons chicken bouillon granules |
1/2 teaspoon dried tarragon |
1/4 teaspoon lemon-pepper seasoning |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup milk |
4 ounces process cheese (velveeta), cubed |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion and carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat.
2. In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted. Yield: 4 servings.
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