Tuesday, February 22, 2011

Mac & Cheese with Broccoli and Chicken

Everyone has been asking for this recipe tonight so here ya go...  with my modifications.

Cooking Spray
12 oz twisted pasta
1/8 tsp salt
10 oz Broccoli florets
16 oz cooked boneless, skinless chicken breast, cubed
1 tsp butter
1/3 cup plain bread crumbs
3 tbs grated Parmesan cheese, divided
2 1/2 cups Skim Milk
1/3 cup flour
1 onion, diced
1 clove garlic, minced
1 cup low fat shredded sharp cheddar  (but not non fat... it won't melt)
1 tsp Dijon Mustard
1 1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375. Coat a 2 quart baking dish with cooking spray.

Cook pasta according to package directions in a large pot with 1/8 tsp salt.  Add broccoli when pasta has about 3 minutes to cook.  When Al Dente, drain and return to pot. Add cubed chicken.

Meanwhile, in a medium sauce pan melt butter over medium heat. Stir in breadcrumbs until golden. Remove to small bowl. Mix in 1 tbs of Parmesan.

Spray same sauce pan with cooking spray. Add onions and garlic. Saute until onions are translucent and starting to caramelize.  Add flour and milk. Bring to a boil whisking constantly until thickened. Stir in mustard, salt, pepper, remaining 2 tbs of Parmesan and Cheddar. Pour mixture over pasta and stir to combine.  

Place pasta mixture in baking dish. Sprinkle with bread crumb mixture.  Bake for 25 minutes.

Yield 8 Servings.  8 Weight Watchers Points Plus per serving. 

1 comment:

  1. This recipe sounds delicious! Thanks for sharing!


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