Cheesy Chicken With Veggie Mac

Summary

• Source: Kraft Foods Recipes
• Genre: Pasta
• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6

Ingredients

• 0.5-1 lb boneless, skinless chicken breasts
• 1 tbsp cooking oil
• 1/2 cup low-sodium (< 150mg/serving) chicken broth
• 1 7.25-oz package, macaroni and cheese
• 1-2 10-oz packages, mixed vegetables (cook's preference)
• 1/4 cup milk
• 1-2 tsp butter or margarine
• 1/2 tsp garlic powder
• Black pepper to taste

Directions:

1. Heat skillet under medium-high heat, add oil, then brown chicken in a stainless steel or cast iron skillet (without a non-stick coating). When chicken is done cooking, transfer to a cutting board and cover with aluminium foil to rest.
2. Drain excess fat from the skillet, add chicken broth and set heat to high. Once broth has started to boil, scrape the pan with a wooden spoon to bring up any stuck-on bits of browned chicken. After 2-3 minutes, turn off the heat under the skillet.
3. While browning chicken, cook macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain and return vegetables/pasta to the pan.
4. Remove aluminum foil from chicken and cut into cubes. Add to the pan with the pasta and vegetables.
5. Chicken broth sauce from skillet and cheese sauce mix into the saucepan, along with remaining ingredients. Mix well then reduce heat to low. Cook 1-2 minutes until heated through, stirring occasionally.