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Thursday, December 22 2016

Ingredients

12
ounces dried penne pasta
1
cup fresh green beans, cut into 1-inch pieces
1
cup broccoli florets
2
tablespoons vegetable oil
4
ounces button mushrooms, halved
1/3
cup chopped red sweet pepper
1
pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 - 2
teaspoons dried Italian seasoning or other herb blend, crushed
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1/4
cup butter
1/3
cup chopped onion (1 medium)
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)
6
ounces process American or Swiss cheese, torn (2 cups)
Salt
Ground black pepper
4
ounces purchased croutons (2 cups), coarsely crushed
Directions
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.
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.
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. Gradually stir in cheddar and American cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.
Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
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, or until heated through, stirring every 30 minutes. Top with crushed croutons.
Nutrition Facts (Chicken-Vegetable Mac and Cheese)
Per serving: 579 kcal cal., 29 g fat (14 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 111 mg chol., 890 mg sodium, 47 g carb., 3 g fiber, 10 g sugar, 44 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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