One Pan/ Weeknight Meals

Chicken and Broccoli Mac and Cheese with Bacon

Chicken and Broccoli Mac and Cheese with Bacon (The Gingered Whisk)
It is just the beginning of May, but the weather is warming up nicely, and reminds you that shorts and swimsuits are just around the corner. I made a happy and terrible discovery the other day. None of my shorts from last year fit. This is a great discovery, because it means I’ve lost a little weight from last summer. But its terrible because that means its time to go shopping for new shorts. I have pretty much decided that I am not a “shorts” person. I just don’t like them – too big, too small, too tight, too short, too blah – after two kids, a serious lack of exercise, and one too many cookies this winter, none really fit quite right. Thank goodness for summer dresses, through, since living through an Iowa summer in jeans is pretty much unbearable. Plus, by wearing long maxi dresses, I don’t have to shave my legs and no one is the wiser. Haha. For me, dresses in the summer are so cute and comfortable, its my outfit of choice when its hot out! So tell me, what is your “go-to staple” for the summer months?

Chicken and Broccoli Mac and Cheese with Bacon (The Gingered Whisk)
This skills meal is perfect for late spring, when you still want warm and comforting food but don’t want to spend all night cooking over a hot stove. This meal comes in at only 343 calories, so while it is creamy, cheesy and topped with bacon, it won’t sabotage the fact that next month we will be wearing swimsuits and shorts. Adding a pinch of turmeric to the dish helps trick your brain that its cheesier than it really is. Plus its studded with fresh chopped broccoli and chicken. Your family will love it! 
Chicken and Broccoli Mac and Cheese with Bacon (The Gingered Whisk)
Chicken and Broccoli Mac and Cheese with Bacon

by The Gingered Whisk
Prep Time: 5 minutes
Cook Time: 25
Keywords: skillet broccoli chicken cheese pasta
Ingredients (6 servings)
  • 6 ounces uncooked elbow macaroni
  • 3 cup chopped broccoli
  • 3 bacon slices
  • 12 ounces boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 garlic clove, minced
  • 1/8 tsp ground turmeric
  • 1 1/4 cup milk
  • 1 cup unsalted chicken stock
  • 1/4 cup + 1 tsp flour
  • 5 ounces sharp cheddar cheese, shredded
Preheat the broiler to high.
In a large pot, cook the pasta according to directions, adding the broccoli in at the last 2 minutes. Drain.
While the pasta cooks, heat a large oven proof skillet over medium-high heat.
Cook the bacon 4 minutes, or until browned.
Remove and pat the bacon dry with paper towels, then chop.
Cut the chicken into 1.5″ pieces and cook 4 minutes, stirring occasionally.
Add in the minced garlic and cook 2 minutes, stirring occasionally.
Sprinkle in the turmeric, and cook 30 seconds, stirring occasionally.
In a bowl, whisk together the salt, milk, stock, and flour.
Add the milk mixture to the pan and bring to a boil, stirring frequently.
Cook 2 minutes, or until slightly thick.
Mix in the pasta and broccoli and 2 ounces of the shredded cheese.
Sprinkle the remaining 3 oz of cheddar cheese and the bacon on top.
Broil for 2 minutes, or until the cheese melts.
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*This recipe is from Cooking Light

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1 Comment

  • Reply
    Carol Borchardt
    February 20, 2016 at 2:52 PM

    Super yum! I love this lighter and healthier twist on traditional mac and cheese!

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