8ozgluten-free or regular macaroni noodlesdish will not be GF if using regular macaroni noodles
3cupssmall broccoli florets
2large chicken breasts~1lb, cut into bite-sized pieces
salt and pepper
2teaspoonsoilI used oil from the sun-dried tomatoes
6ozLaughing Cow Lite Cheese WedgesI like Garlic & Herb flavor
3/4 - 1cupmilkany kind
1/4cupsun-dried tomatoes packed in oilchopped
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.