chicken-vegetable mac and cheese

Name: Chicken-Vegetable Mac and Cheese
Prep time: 45 min
Cook time: 1 h 15 min
Cuisine: American
Ingredients: 12 ounce(s) dried penne pasta; 1 cup(s) fresh green beans, cut into 1-inch pieces or can use frozen not defrosted; 1 cup(s) broccoli florets; 2 tablespoon(s) vegetable oil; 1/3 cup(s) chopped red sweet pepper; 1 pound(s) skinless, boneless chicken breast halves, cut into bite-size pieces; 1 teaspoon(s) dried italian seasoning or other herb blend, crushed; 1/8 teaspoon(s) each salt and pepper; 1/4 cup(s) butter; 1/3 cup(s) chopped onion; 1 clove(s) garlic, minced; 1/4 cup(s) all-purpose flour; 3 tablespoon(s) tomato paste; 4 1/2 cup(s) milk; 1 1/2 cup(s) shredded cheddar or swiss cheese (8 ounces); 2 cup(s) monterray jack cheese (6 ounces); - salt and ground black pepper to taste; 2 cup(s) purchased croutons, coarsely crushed (4 ounces)

16 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jul 7, 2015

Lovely veggies are accompanied by cheeses, pasta, and chicken for a family meal everyone will enjoy. This recipe can be frozen for a no-fuss reheat dinner.

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Recipe and Photo originally from: B.H & G.

prep time 45 Min

cook time 1 Hr 15 Min

method Bake

yield entire recipe will serve 6 (bake time is for full amount not smaller dishes)

Ingredients

12 ounces dried penne pasta
1 cup fresh green beans, cut into 1-inch pieces or can use frozen not defrosted
1 cup broccoli florets
2 tablespoons vegetable oil
1/3 cup chopped red sweet pepper
1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon dried italian seasoning or other herb blend, crushed
1/8 teaspoon each salt and pepper
1/4 cup butter
1/3 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
3 tablespoons tomato paste
4 1/2 cups milk
1 1/2 cups shredded cheddar or swiss cheese (8 ounces)
2 cups monterray jack cheese (6 ounces)
- salt and ground black pepper to taste
2 cups purchased croutons, coarsely crushed (4 ounces)

How To Make chicken-vegetable mac and cheese

Step 1

Cook pasta according to package directions, adding green beans and broccoli the last 2 minutes; drain. Rinse with cold water; drain again. Return pasta to pan.

Step 2

Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, red peppers and chicken. Sprinkle with Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir until chicken is no longer pink and vegetables are tender. Add chicken to pasta in pan.
Step 3

FOR CHEESE SAUCE: In a large saucepan melt the 1/4 cup butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in flour, then tomato paste. Gradually stir in milk. Cook and stir until thickened and bubbly; reduce heat.
Step 4

Gradually stir in remaining cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.
Step 5

Spoon pasta mixture into a 3 quart baking dish or a number of smaller dishes as suites your needs. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
Step 6

TO SERVE: Thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; recover with foil. Bake about 1 hour 15 minutes less time for smaller dishes as needed, until heated through, stirring 3 times during baking. Top with crushed croutons.
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