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I love a good cheesy and creamy pasta dish every now and then and this Cheesy Chicken and Broccoli Skillet was very yummy! (Bonus is that is is semi-light calorie-wise.)
I rarely cook with Velveeta, because in this house, Velveeta is for queso and never lasts long enough to be used in dinner recipes. After unloading the groceries on my last shopping trip, I hid the Velveeta in the laundry room fridge and the hubby never found it (so no late night nachos for him…)
In this dish, I use pre-cooked chicken and prepared the sauce while the pasta was boiling, so the meal came together in about 25 or so minutes. It is a perfect meal our busy weeknights. (I also left the broccoli florets in large pieces so they could be easily removed by a certain someone that doesn’t like broccoli- thank goodness he likes green beans and salad…)
Here is the recipe:
- 3 cups of your favorite pasta shape
- 2 cup fresh broccoli florets
- 2 tbsp butter
- 2 tbsp plus 1 tsp of flour
- 1 1/4 cup of chicken broth
- 1/2 cup of half n half (I used fat free, because that is what was in the fridge.)
- 4 ounces of velveeta (this is about 1/2 of a small package- I used light)
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch of red pepper flakes (Optional- but gives the dish a nice little kick)
- plenty of salt and pepper (To taste- let’s face it, broccoli and pasta just taste better with lots of salt n pepper!)
- 2 1/2 cup of pre cooked cubed chicken breasts
- 1/2 cup shredded cheddar cheese
- Cook pasta according to directions, adding broccoli during the last 2 minutes of cooking.
- In large skillet, melt butter. Combine flour and broth until smooth, add half n half. Bring to a boil and cook and stir for 1 minute until thickened.
- Add velveeta and spices, stir until velveeta is melted.
- Add pasta and broccoli and chicken to sauce, combine until everything is coated and heated through.
- Remove from heat and sprinkle with cheddar cheese. Let stand until cheese is melted.
Looking for more easy dinner skillet meals? Check these out:
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