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Chicken-Broccoli Macaroni and Cheese
Ingredients
- 8 ounces dried rigatoni
- 2 cups fresh broccoli florets
- 1 2 to 2 1/4 pound whole roasted chicken
- 1 5.2 ounce package semisoft cheese with garlic and fine 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
Directions
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 1/4 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.
