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Chicken-Broccoli Mac and Cheese
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Chicken-Broccoli Mac and Cheese
Makes: 4 servings
Start to Finish: 21 mins
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  • user reviews (12)
Chicken-Broccoli Mac and Cheese
Ingredients
  • 8
    ounces dried rigatoni
  • 2
    cups fresh broccoli florets
  • 1
    2 - 2 1/4 pound whole roasted chicken
  • 1
    5.2 ounce package semisoft cheese with garlic and fine herbs
  • 3/4 - 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 broccoli; set aside.

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.

Nutrition Facts (Chicken-Broccoli Mac and Cheese)
  • Servings Per Recipe 4,
  • Calories 667,
  • Protein (gm) 40,
  • Carbohydrate (gm) 52,
  • Fat, total (gm) 34,
  • Cholesterol (mg) 163,
  • Saturated fat (gm) 15,
  • Monosaturated fat (gm) 1,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 3,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 437,
  • Vitamin C (mg) 47,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 169,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 872,
  • Potassium (mg) 448,
  • Calcium (DV %) 111,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (12)
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kberryhill10 wrote:

I loved Dorothy's ideas for lower fat & calories! I also replaced the wheat pasta with quinoa (keen-wah) elbow pasta - which made it gluten free with additional protein. We love the taste of quinoa and it actully added to the overall great flavor.

1/2/2012 05:17:45 PM Report Abuse
Dorothy Perkio wrote:

I love this recipe. I'm always looking at ways to make a dish lower in fat and calories so I made this dish with whole wheat pasta, Laughing cow lowfat cheese, and 1% milk. I also purchased the sun dried tomatoes with peppers that comes in a bag freeze dried. They have lots of flavor and it really makes the dish so don't leave out the sundried tomatoes and peppers. The recipe is a keeper.

10/31/2010 12:46:31 PM Report Abuse
joyfulniose4 wrote:

tried this dish, and absolutely loved it! i used lemon pepper, montreal steak seasoning, and butter to cook the chicken [it was so flavorful!], and cheddar jack cheese. It turned out great!! its definitely a new favorite recipe!

5/11/2010 10:34:59 PM Report Abuse
nikhathsuhail wrote:

tastes really yum. my kids love this .thanks bhg.

2/1/2010 12:45:26 AM Report Abuse
hitw36107 wrote:

This is very favorful.I hope no one added 34 cups of milk or that 14 teaspoons of pepper!I substituted:baked skinless chicken breasts with oil lemonpepper salt and ground pepper medley,Neufchatel cheese,shell pasta,instead of oil-packed sun-dried tomatoes,sun-dried tomato pesto,added a bit more garlic to taste,1% milk. I found that I did need to add a little more milk at the end of cooking. I have no idea how many calories or fat grams I saved for another tasty treat! The dish was great!

1/30/2010 03:43:06 PM Report Abuse
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