Brocoli Cheese Macoroni

I ripped this recipe out from the June 2009 issue of Better Homes and Garden. It looked quick and easy , since it comes together in under 25 minutes. So, I finally got around to make it. B and I thought it was good and a super easy weeknight meal. I served it with garlic bread and a green salad.



Chicken-Broccoli Mac and Cheese

Ingredients:
8 oz. dried rigatoni
2 cups fresh broccoli florets
1 2 to 2-1/4 lb. whole roasted chicken (I used 2 left-over chicken breasts)
1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs (I used the light version)
3/4 to 1 cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 teaspoon freshly ground black pepper
fresh Italian (flat-leaf) parsley, optional

I added Parmesan cheese and a dash of red pepper flakes at the end.

Directions:
1. In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
2. In same saucepan combine cheese, the 34 cup milk, tomatoes, and 14 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.