Chicken-Broccoli Mac and Cheese |
| Name: |
Norma Landino |
| Base: |
Fort carson |
| Recipe: |
8 oz. dried rigatoni
2 cups fresh broccoli florets
1 2 to 2-1/4 lb. whole roasted chicken
1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs
3/4 to 1 cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 teaspoon freshly ground black pepper
fresh Italian (flat-leaf) parsley, optional
Directions
1. 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 broccoly
2. In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 1/4 teaspoon 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. |
| |
|
|
