Ben and I spent the weekend in Chicago with friends and in true just getting home from vacation fashion, I was trying to think of something really quick and easy to make for dinner tonight, as I haven’t had time to go to the grocery store yet. Then I remembered a yummy, 30-minute meal I made a few weeks ago that I haven’t shared yet: Broccoli Chicken Mac and Cheese.
Large macaroni noodles, sauteed chicken, and fresh broccoli are tossed in a luscious, light and creamy sauce that does not get any simpler to make, and tastes totally gourmet. Only you and I will know that it’s made with 99% fridge and pantry staples, and takes 30-minutes (or less) to make. Shhh! Tell ’em ya’ slaved!
Start the Broccoli-Chicken Mac & Cheese by dropping 8oz large macaroni noodles into salted, boiling water. I know I say this all the time, but adding 1-2 teaspoons of salt to pasta water when it boils adds sooooo much flavor to the pasta. Try it once and you’ll know exactly what I mean!
When the pasta has about 3 minutes left to cook, drop in 3 cups small broccoli florets, then drain everything and set it aside.
Meanwhile, heat a large skillet over medium-high heat, then add 2 teaspoons cooking oil. We’re going to stir in some chopped sun-dried tomatoes in a bit so I used the oil from the SDT jar, but you can use whatever you want.
Add 2 chicken breasts that have been chopped into bite-sized pieces and seasoned with salt & pepper, then saute until they’re cooked through and remove to a plate.
Onto that rich and creamy (gourmet tasting!) sauce. In the same skillet as the chicken, add 6oz Laughing Cow Light Cheese, which is all 6 wedges. Laughing Cow Cheese is a DREAM – so creamy and flavorful, but only 35 calories per wedge. I love it with crackers, and in this mac!
Next add in 3/4 cup milk, and 1/4 cup chopped sun-dried tomatoes.
Let the cheese melt and the sauce bubble until everything is thick and melty. YUM!
Finally, add in the cooked chicken, noodles, and broccoli, then toss everything to combine.
Dinner is served!
Broccoli Chicken Mac and Cheese
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 8 oz gluten-free or regular macaroni noodles dish will not be GF if using regular macaroni noodles
- 3 cups small broccoli florets
- 2 large chicken breasts ~1lb, cut into bite-sized pieces
- salt and pepper
- 2 teaspoons oil I used oil from the sun-dried tomatoes
- 6 oz Laughing Cow Lite Cheese Wedges I like Garlic & Herb flavor
- 3/4 - 1 cup milk any kind
- 1/4 cup sun-dried tomatoes packed in oil chopped
Instructions
- Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
- Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn't creamy enough, then serve.
Notes
Nutrition
This is total comfort food, but so stinking easy, and much lighter than traditional macaroni & cheeses.
Laughing Cow has a ton of different flavors to customize this dish to your tastes, too. I used Garlic Herb, but was mighty tempted by the Sun-dried Tomato Basil flavor. Go with your gut though, and enjoy!
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Marta 01.29.2015
Such a wonderful idea incorporating Laughing Cow cheese! I made this last night, and although the sauce tasted phenomenal, it was a bit runny and didn’t quite stick to the pasta. Any tips for what I may have done wrong?
Lovely blog by the way!
Lauren 10.14.2014
WOW! This is a pregnant mamas dream meal! This is delicious, cheap to make and so easy to make. Thank you lady!
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Heather Lampman 08.27.2014
Hi Kristin; I was so happy to see your response to my comment. I just love to cook and think that you’re one of the best bloggers out there, so it was nice to hear that.
Heather Lampman 08.26.2014
Did “Laughing Cow” pay you to use their product in your blog? If so. I really think that you should state it… ie “laughing Cow cheese food ……. but the opinions are my own.” This is what I’ve seen other bloggers do. If you received no renumeration from “Laughing Cow”, my appologies.
Kristin 08.26.2014
The Laughing Cow did not pay me to write this post nor develop this recipe. I always include a very clear disclose if a post is sponsored.
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Stacy 02.01.2014
I’m a big fan of IGE was excited to stumble upon this older post since I happened to have all the ingredients on hand for a quick & yummy lunch. I ended up having to add a ton of seasoning (Italian seasoning, garlic salt, extra laughing cow cheese–I, too, used the Garlic & Herb variety) because it just seemed SO bland. I’ll likely make it again, but will continue to tweak it to add more flavor.
Julie 04.03.2014
I’ve made this a few times now and I would recommend trying it with the mozzarella sun-dried tomato basil Laughing Cow cheese. So good. I also add in some red pepper flakes.
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