I wanted to come up with a healthier mac and cheese dish—something with a little fiber and veggies. My husband doesn’t like health food, but he loved this! —Heather McClintock, Columbus, Ohio
Chicken Pasta Skillet
Chicken Pasta Skillet
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 3 cups uncooked whole wheat spiral pasta
- 2 cups fresh broccoli florets
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1-1/4 cups reduced-sodium chicken broth
- 2 tablespoons butter
- 1/2 cup fat-free half-and-half
- 4 ounces reduced-fat process cheese (Velveeta), cubed
- 1 teaspoon garlic-herb seasoning blend
- 1/4 teaspoon salt
- 2-1/2 cups cubed cooked chicken breast
- 1/2 cup shredded cheddar cheese
Directions
- In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain.
- Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth.
- Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted.
Nutrition Facts
1-1/4 cups: 335 calories, 11g fat (6g saturated fat), 72mg cholesterol, 671mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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