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Chicken Pasta Skillet

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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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