Recipe Success!

Since moving into our house, I have been determined to cook more often. Okay, let me correct that... I have been determined to cook. "More often" would insinuate that I use to cook at all. :-/

Cooking at my house is quite a challenge. First of all, my husband and I have very different tastes. I like sweets... he does not. He loves red meat... I can do without. I love carbs... he could eat a whole plate of protein. Secondly, our schedules can cause a bit of frustration. There are several evenings out of the week that the hubby is not home when I cook, and I am not home when he is home.

Nevertheless, I have been one determined wife lately. Despite a few failed recipes, I have come out with one definite winner. And, yes, I have made it twice in the past few weeks! Ha! I thought I would share with you my treasured recipe: Chicken, Broccoli, Mac n' Cheese!!! I think this was originally a Weight Watcher's recipe but I added the chicken part.

Enjoy!


Chicken, Broccoli, Mac n' Cheese













Ingredients:

• Cooking spray
• 1 lb. of baked chicken breast
• 12 oz. uncooked twisted pasta
• 1/8 tsp table salt for pasta
• 10 oz. broccoli, small florets (about 2 1/2 cups)
• 1 tsp butter
• 1/3 cup fresh bread crumbs
• 3 tbsp grated Parmesan cheese
• 2 1/2 cups of skim milk
• 1/3 cup of all purpose flour
• 1/2 cup diced onion
• 1 cup low-fat shredded cheddar cheese, sharp variety
• 1 tsp Dijon mustard
• 1 1/2 tsp table salt
• 1/2 tsp black pepper

Instructions:

• Preheat oven to 375 degrees F.
• Coat a shallow 2-quart baking dish with cooking spray.
• Cook pasta in a large pot of lightly salted boiling water according to the package directions.
• Add broccoli to pasta and water about 3 minutes before pasta will be done.
• Drain pasta and broccoli. Then return to pot.
• While pasta and broccoli prepare, melt butter over medium heat in a large saucepan. Then add bread crumbs and cook. Stir often until light golden (about 2 minutes). Remove from heat and transfer crumbs to a small bowl. Stir in 1 tablespoon of Parmesan cheese and set aside.
• In same saucepan whisk together milk and flour until blended. Add onion and bring to a boil over medium-high heat, whisking frequently. Reduce heat to low simmer until thickened, about 2 minutes.
• Remove from heat and whisk in cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese.
• Shred baked chicken and add to pasta and broccoli. Stir evenly.
• Pour cheese, milk, flour, etc. mixture over pasta, broccoli and chicken. Toss until mixed and evenly coated.
• Transfer to baking dish and sprinkle top evenly with bread crumbs.
• Bake until bubbly at edges, about 20-25 minutes.