Chicken, Broccoli & Cheese Skillet Meal
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Prep time:
15 minutes
Cook time:
30 minutes
Servings:
7 cups
Quick Tips
Need a change of pace? Try whole grain pasta for more fiber. Try pasta in a different shape, such as spiral or elbow. Add other vegetables such as peas, grated carrots or chopped bell peppers.
In place of chicken, use 1 1/2 cups of white beans (a 15-ounce can, drained and rinsed), another meat, or canned tuna or salmon.
Best served immediately. Reheated broccoli changes color and might have a less pleasant taste.
Chicken, Broccoli & Cheese Skillet Meal
Leer en Español
Ingredients:
- 1 pound boneless, skinless chicken breast (2-3 halves)
- 2 teaspoons oil
- 1 1/4 cups water
- 1 teaspoon chicken bouillon
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- 2 cups small shell pasta, uncooked
- 2 1/2 cups broccoli, chopped (fresh or frozen)
- 1 cup (4 ounces) cheddar cheese, shredded
Directions:
1. Cut chicken breast into bite sized pieces. Sauté pieces in oil in a medium skillet over medium-high heat (350 degrees in an electric skillet) until lightly browned, 2 to 3 minutes.
2. Add water, bouillon, soup, pepper and garlic to skillet. Stir until smooth. Add pasta and broccoli.
3. Bring to a boil. Cover and reduce heat to low. Simmer until pasta is tender, 15 – 20 minutes. Add a small amount of water near end of cooking if needed to prevent sticking.
4. Add cheese during last two minutes of cooking.
Refrigerate leftovers within 2 hours.
Quick Tips
Need a change of pace? Try whole grain pasta for more fiber. Try pasta in a different shape, such as spiral or elbow. Add other vegetables such as peas, grated carrots or chopped bell peppers.
In place of chicken, use 1 1/2 cups of white beans (a 15-ounce can, drained and rinsed), another meat, or canned tuna or salmon.
Best served immediately. Reheated broccoli changes color and might have a less pleasant taste.
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
7 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
