Broccoli Chicken Mac & Cheese

Name: Broccoli Chicken Mac & Cheese
Ingredients: 8 ounces, weight Whole Wheat Pasta Shells; 4 cups Broccoli Florets (I Bought 2 Crowns); 3/4 cups Milk; 1/4 cups Sun Dried Tomatoes, Julienne; 6 ounces, weight Extra Sharp Cheddar Cheese (I Used Half Extra Sharp Cheddar And Half Jalapeno Jack Cheese, Only Because I Had Extra); 4 slices American Cheese; Salt And Pepper; 1 pinch Red Pepper Flakes; 2 cups Shredded Rotisserie Chicken

9 ingredients

13 steps

Ingredients

8 ounces, weight Whole Wheat Pasta Shells
4 cups Broccoli Florets (I Bought 2 Crowns)
3/4 cups Milk
1/4 cups Sun Dried Tomatoes, Julienne
6 ounces, weight Extra Sharp Cheddar Cheese (I Used Half Extra Sharp Cheddar And Half Jalapeno Jack Cheese, Only Because I Had Extra)
4 slices American Cheese
Salt And Pepper
1 pinch Red Pepper Flakes
2 cups Shredded Rotisserie Chicken

Directions

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1.
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Cook pasta in a large pot, according to directions.
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2.
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About 4 minutes before the pasta is done, add the broccoli and stir.
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3.
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Strain the pasta and broccoli.
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4.
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Meanwhile, heat a large skillet over medium heat and whisk the milk, sun-dried tomatoes and cheese.
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Season with salt, pepper and red pepper flakes.
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5.
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Once melted, add the pasta, broccoli and chicken.
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Stir well and serve immediately.
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Very lightly adapted from Damn Delicious.