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Peppery macaroni and cheese with chicken, broccoli and a hint of garlic? Well okay, then. This was easy to make and sticks to your insides. The soup and broth give it all a nice, creamy texture. The chicken was tender and the broccoli gave the dish a nice mixture of taste to keep it from being bland. It has more flavor than I was expecting. When you fall asleep on the floor and wake up past your normal dinner time, this is an easy dish to make that is worth the effort without taking too much time. My name is Matt Berley, and I endorse this recipe. Thank you.


2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1″ cubes

2 teaspoons vegetable oil

1 1⁄2 cups or more chopped broccoli, fresh or frozen

1 can (14.5 ounces) low sodium chicken broth

1 can (10.5 ounces) low sodium cream of chicken soup

1 teaspoon pepper

2 cloves garlic, or 1/4 teaspoon garlic powder

2 cups small shell pasta, uncooked

1 cup (4 ounces) cheddar cheese, shredded


Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.

Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.

Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.

Stir occasionally to prevent sticking.

Check near the end of cooking and add a small amount of water, if needed.

Add cheese during last two minutes.

Refrigerate leftovers within 2 hours.

6 servings at 390 calories per serving (1 cup)