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Macaroni Chicken Skillet

Macaroni Chicken Skillet
"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.
4 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Macaroni Chicken Skillet (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013