This Chicken Vegetable Macaroni Recipe is great for a family of two with the potential of leftovers for the next day.
Ingredients:
- (2 Cups) Elbow Macaroni
- (1) 10oz Can of Shredded Chicken
- Alternative: (2) Chicken Breasts
- (8oz) Block of Kraft Pepper Jack Cheese (Cut Into Cubes)
- Alternative: (5oz) Velveeta Cubed Cheese
- (½ Cup) Milk
- (½) 12oz Bag of Frozen Peas/Carrot (Thawed)
- (¼) 12oz Bag of Frozen Broccoli (Thawed)
- Dill Weed
- Basil
- Black Pepper
- Chia Seeds
- Cooking Spray
Directions:
- Cook the Macaroni according to the package.
- While the Macaroni is cooking, spray the pan with Cooking Spray and cook the Chicken (Seasoned to your preference) thoroughly.
- Alternative: If using the alternative Chicken, cook thoroughly and then shred the Chicken.
- Drain the Macaroni.
- Add the Cheese and Milk to the pot with the drained Macaroni. Stir and cook with medium heat until the Cheese is melted.
- Stir in the Peas/Carrots and Broccoli. Continue to cook on medium heat for approximately 5 minutes or until the vegetables are tender.
- Stir in the Chicken and Spices (Dill Weed, Basil, Black Pepper, and Chia Seeds). (Amount varies to your preference).
- Keep in mind that the Dill Weed has a strong flavor.
- Continue to cook on low heat for approximately 3 minutes.
- Be sure not to burn the bottom of the pot. If it begins to burn and stick to the bottom of the pot, then stop heating immediately.
- Remove from heat and let it sit for 5 minutes to cool.
- Serve and Enjoy !!!
Approximate Total Time: 35 Minutes
Wanna Cook Other Delicious Recipes? Feel Free To Check Out The Recipes Category.
To View Other RWTW Blog Related Information, Feel Free To Visit https://linktr.ee/theambush21.
See Disclaimers and Privacy Policy For Relevant Information.