Macaroni Chicken Skillet

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
• 1/2 teaspoon minced garlic
• 2 tablespoons olive oil
• 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

How to make it  30 minutes



• 1

  Cook macaroni according to package directions. Meanwhile, in a large skillet, sauté the broccoli, red pepper, onion, carrots and garlic in oil until crisp-tender. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat.
• 2

  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. Serves 4.