Sunday, May 1, 2011

Chicken-Broccoli Mac and Cheese

  • 8  oz.  dried rigatoni
  • 2  cups  fresh broccoli florets
  • 1  2 to 2-1/4 lb.  whole roasted chicken (from grocery deli)
  • 1  5.2-oz. pkg.  semisoft cheese with garlic and fine herbs (use boursin or make your own by using Philly Cream Cheese and adding garlic and herbs)
  • 3/4  to 1 cup  milk
  • 1/4  cup  oil-packed dried tomatoes, drained and snipped
  • 1/4  teaspoon  freshly ground black pepper
  •     fresh Italian (flat-leaf) parsley, optional


1. 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.
2. In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 14 teaspoon 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. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4 servings
  • Calories667,
  • Total Fat (g)34,
  • Saturated Fat (g)15,
  • Monounsaturated Fat (g)1,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)163,
  • Sodium (mg)872,
  • Carbohydrate (g)52,
  • Total Sugar (g)6,
  • Fiber (g)3,
  • Protein (g)40,