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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Chicken-Broccoli Mac and Cheese
Makes: 4
servings
Start to Finish
21 mins
Ingredients
- 8 ounces dried rigatoni
- 2 cups fresh broccoli florets
- 1 2 - 2 1/4pound whole roasted chicken
- 1 5.2ounce 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,
- cal. (kcal) 667,
- Fat, total (g) 34,
- chol. (mg) 163,
- sat. fat (g) 15,
- carb. (g) 52,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 40,
- vit. A (IU) 437,
- vit. 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 (mg) 111,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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