Macaroni Chicken Skillet Recipe

Macaroni Chicken Skillet Recipe photo by Taste of Home

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"Our family loves this meal," relates Edie DeSpain of Logan, Utah. "I found the recipe on a box of pasta years ago, and I've used it a lot since." Vegetables, herbs and chicken mingle in a rich cheese sauce for the no-fuss entree.

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Macaroni Chicken Skillet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 cup uncooked elbow macaroni
2 cups fresh broccoli florets
1 medium sweet red pepper, chopped
1 cup chopped onion
2 medium carrots, cut into 1/4-inch slices
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 package (9 ounces) frozen cubed cooked chicken, thawed
1/4 cup frozen peas
2 teaspoons chicken bouillon granules
1/2 teaspoon dried tarragon
1/4 teaspoon lemon-pepper seasoning
1 tablespoon all-purpose flour
1 cup milk
4 ounces process cheese (Velveeta), cubed

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion and carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat.
In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 387 calories, 18 g fat (7 g saturated fat), 65 mg cholesterol, 1,002 mg sodium, 32 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Macaroni Chicken Skillet in Quick Cooking January/February 2005, p46