Hello! I’m glad some of you are getting a kick out of our table/box. Cory and I both know how lucky and fortunate we are, and we both have a great sense of humor about the whole table/box thang
As promised, I wanted to share my mom’s super simple Cheesy Veggie-Chicken Mac recipe with you! As always – it meets my three requirements: quick, easy and tasty! 😉
Because it’s cooking and not baking, my measurements are never super specific – sorry! This recipe is quite adaptable, so it’s easy to put in as little or as much of each ingredient in order to fit your serving needs.
Ingredients Made for 2 people with plans for leftovers
Pasta of choice (I always use whole wheat rotini)
1 block of Velveeta cheese.
1/2-ish pound of chicken breast
Broccoli (I use a lot of broccoli!)
*Optional: A pinch of cayenne pepper
Cook pasta per the directions on the box.
Cut the chicken into bite-sized cubes, and toss them in a hot pan (it helps if you spray the pan first…oops!) until cooked.
Cut & cook broccoli and carrots to desired tenderness (this can either be done in the microwave or stovetop)
Drain pasta and place in large dish along with chicken and veggies.
Cut Velveeta into cubes and toss them into the pasta mix; stir until melted.
*Sprinkle with some cayenne pepper if you desire some heat!
Serve (preferably on a table, not a box 😉 ) and top with cubed tomatoes!
*Note – We ended up putting the whole dish (cubed cheese and all) in the oven at 350 for about 10 minutes to speed up the cheese-melting process
Let’s chat – What’s your favorite pasta dish?