When I think of classic macaroni and cheese, I always consider it a comforting side dish. However, I love recipes like this one that turn the childhood favorite into an entire meal. Store-bought roast chicken is tossed with broccoli and pasta. Instead of using processed cheese, the ingredient list calls for a semi-soft cheese with garlic and herbs. You could use cream cheese, but I recommend goat cheese. It will provide a delightful richness and tang to the meal.
To get the uncomplicated recipe that's sure to be a hit with kids,
- 8 oz. dried rigatoni
- 2 cups fresh broccoli florets
- 1 2 to 2-1/4 lb. whole roasted chicken
- 1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs
- 3/4 to 1 cup milk
- 1/4 cup oil-packed sun-dried tomatoes, drained and snipped
- 1/4 teaspoon freshly ground black pepper
- Fresh Italian (flat-leaf) parsley, optional
- In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time.
- While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
- In same saucepan combine cheese, the 34 cup milk, tomatoes, and freshly ground black pepper. Cook and stir until cheese is melted.
- Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley.
- Pasta, Main Dishes
- North American