MACARONI CHICKEN SKILLET

Macaroni Chicken Skillet image

"Our family loves this meal," relates Edie DeSpain of Logan, Utah. "I found the recipe on a box of pasta years ago, and I've used it a lot since." Vegetables, herbs and chicken mingle in a rich cheese sauce for the no-fuss entree.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 cup uncooked elbow macaroni
2 cups fresh broccoli florets
1 medium sweet red pepper, chopped
1 cup chopped onion
2 medium carrots, cut into 1/4-inch slices
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 package (9 ounces) frozen cubed cooked chicken, thawed
1/4 cup frozen peas
2 teaspoons chicken bouillon granules
1/2 teaspoon dried tarragon
1/4 teaspoon lemon-pepper seasoning
1 tablespoon all-purpose flour
1 cup milk
4 ounces process cheese (Velveeta), cubed

Steps:

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion and carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat., In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted.

Nutrition Facts : Calories 387 calories, Fat 18g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1002mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein.