I just got off the phone with my friend Angela tonight… catching up about her amazing trip to Europe. When your bestest is in Europe for two weeks, you need a phone date immediately upon return!
While we talked about the Pantheon, the Arc du Triumph, and how gorgeous and return-worthy the French Rivera was, we also talked about all the amazing food that she ate. For those of us who love to cook, the food is always part of the discussion… and man, would I love to have the pastas she described in Italy and all that midday wine. Sounded so decadent!
This recipe though is much more my speed when it comes to pastas… and it comes straight from my girl Crystal.
With super simple ingredients, this dish makes a beautiful meal for two. Of course, you can multiple it to feed your army of peeps, as needed. The end result is a veggie-rich, flavorful cheesy mac and cheese that doesn’t make you feel guilty at all!
Lightened Up Broccoli-Chicken Mac and Cheese
2-oz dry pasta (I used orecchiette)
3 cups broccoli florets
1 (4-oz) chicken breast, boneless, skinless, and chopped
3 wedges Laughing Cow Cheese – Garlic and Herb Flavor
1 tsp. garlic, minced
1/4 cup. skim milk
1 1/2 Tbsp. sun-dried tomatoes, chopped
salt and pepper, to taste
crushed red pepper flakes (optional)
1. Prepare pasta per package instructions, in salted water. Add broccoli 3-4 minutes before the pasta is done, allowing it to cook along with the pasta. Drain once cooking is complete.
2. While the pasta cooks, prepare a skillet with cooking spray to medium heat. Add chicken and garlic, and cook until done. Season with salt and pepper. Remove and set aside.
3. Add Laughing Cow cheese, milk, and tomatoes to the skillet, whisking until well combined and cheese is melted. Note: Add more milk, if you need the sauce to be creamier.
4. Add chicken, pasta, and broccoli and combine well. Top with crushed red pepper, if desired.
5. Serve and enjoy!
Per 1/2 recipe serving:
CAL 287; CARB 31g; FAT 7g; SAT FAT 2g; PROT 22g; FIB 7g; SUG 6g
WW Points+: 7; WW Smart Points: 8