NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 cup cooked Whole Wheat Elbow Macaroni

1/4 cup shredded Reduced Fat Cheddar Cheese

1 cup cooked Broccoli

1/4 cup Nonfat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper (to taste)

PREPARATION

• 1

  Preheat your oven to 375°F. Cook the whole wheat elbow macaroni according to package instructions until al dente; drain and set aside.

• 2

  Season the chicken breast with salt, pepper, and a pinch of garlic powder. Sauté in a non-stick pan with 1 teaspoon olive oil until fully cooked, about 5-6 minutes per side. Once cooled, chop into bite-sized pieces.

• 3

  Lightly steam or boil the broccoli until tender but still vibrant in color. Drain and set aside.

• 4

  In a small saucepan, heat the nonfat milk over low heat. In a separate pan, whisk the whole wheat flour with a little bit of milk to form a slurry, then combine it back with the warm milk to create a light roux. Stir continuously for 1-2 minutes until slightly thickened.

• 5

  Lower the heat and add the shredded reduced fat cheddar cheese to the milk mixture, stirring until melted and smooth. Season with garlic powder, salt, and pepper.

• 6

  In a large mixing bowl, combine the cooked macaroni, chopped chicken, and broccoli. Pour the cheese sauce evenly over the mixture and gently stir to combine.

• 7

  Transfer the mac, cheese, chicken, and broccoli mixture to a baking dish and bake in the preheated oven for 10-12 minutes until bubbly and heated through.

• 8

  Remove from the oven and let it cool slightly before serving. Enjoy your high-protein, comforting meal!