Chicken Macaroni (meatless)
Portion Size: 1 ½ cups; about ½ cup chicken, ½ vegetables, and ½ cup macaroni and sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds meatless chicken breast | Cubed. Cook until internal temperature reaches 145°F. |
| 3 cups uncooked macaroni | For vegan: use vegan pasta. |
| 3 cups broccoli florets | Washed, trimmed and chopped |
| 2 tablespoons oil | |
| 1 red bell pepper | Washed, trimmed and diced |
| 1/2 cup chopped onion | Wash, peel and dice |
| 2 cups mushrooms | Washed and sliced. |
| 2 cups nonfat evaporated milk | For vegan: use soy milk |
| 1 cup low sodium vegan chicken broth | |
| ¼ cup flour | |
| 1 teaspoon salt | |
| 1 teaspoon black pepper | |
| 1 teaspoon basil | |
| ½ teaspoon paprika | |
| 3 cups (12 oz) shredded low fat cheddar cheese | For vegan: use vegan cheddar cheese. |
Directions:
| Steps: | Directions: | CCP /Quality Assurance |
| 1 | Preheat oven to 350 degrees. Prepare macaroni according to directions on the package. | |
| 2 | Place chicken in a large skillet. Heat through. | Cook until internal temperature reaches 165 degrees F. |
| 3 | In a large skillet heat oil; add red pepper, onion and mushrooms and cook until onion is tender. | |
| 4 | Add evaporated milk, broth, salt, basil paprika and black pepper. Cook and stir for 5 minutes. | |
| 5 | Stir in 1 1/2 cups cheese and chicken. Combine macaroni and broccoli with soup mixture. | |
| 6 | Pour into a baking dish; top with remaining cheese. Cover; bake for 20 to 30 minutes, until hot and bubbly. |
