Macaroni Chicken Skillet

Vegetables, herbs and chicken mingle in a rich cheese sauce for a no-fuss entree.

[quicklook-recipe prep_time=”5 min” cook_time=”25 min” serves=”4″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.

[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest