Brococli Chicken Mac and Cheese

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INGREDIENTS:

  • 8 ounces pasta shells
  • 3 cups broccoli florets
  • 3/4 cup milk
  • 1/4 cup julienned sun dried tomatoes
  • 6 ounces jalapeño monterey jack cheese, shredded
  • 2 cups shredded chicken breast
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to the pot 3 minutes before pasta is cooked through; drain well.
  2. Heat a large skillet over medium high heat. Whisk in milk, sun dried tomatoes and monterey jack, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Add pasta, broccoli and chicken and gently toss to combine.

adapted from Iowa Girl Eats

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