Broccoli Chicken Mac and Cheese

• Meat

  • 2 Chicken breasts, boneless skinless thin

• Produce

  • 3 cups Broccoli florets
  • 3 cloves Garlic
  • 1/4 cup Sun dried tomatoes

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 12 oz Pasta shells

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cup 2% milk
  • 1 cup Cheddar cheese, reduced fat
  • 1 cup Mozzarella cheese, reduced fat

Found on damndelicious.net

Description

Ingredients

• 12 ounces pasta shells
• 3 cups broccoli florets
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cup 2% milk
• 2 tablespoons all -purpose flour
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 cup julienned sun dried tomatoes
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup shredded reduced-fat mozzarella cheese

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Heat a large skillet over medium high heat. Stir in milk, flour, garlic and Dijon, until smooth and slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in pasta, broccoli, chicken, sun dried tomatoes and cheeses until well combined, about 2-3 minutes. Serve immediately.