Broccoli Cheddar Chicken Pasta (Mac & Cheese)


2 tablespoons vegetable oil
3 cups broccoli, cut into small florets
1 ½ pounds of chicken breast, cubed
16 ounces shredded sharp cheddar cheese, divided
16 ounces dry rotini pasta
40 ounces Chicken Broth
8 ounces low fat cream
1 teaspoon garlic powder



1. In a large saucepan, heat vegetable oil over medium heat. Add chicken and cook through.

2. Add broccoli, dry pasta, College Inn® Chicken Broth, and cream.

3. Stir to combine and bring to a boil. Reduce to a simmer and cover. Cook 15 minutes or until pasta is al dente.

4. Add 12 ounces cheddar cheese (reserving 4 ounces), garlic powder, and salt to taste. Stir to combine and cook an additional 3-4 minutes.

5. Remove from heat and spoon into individual serving bowls. Top with remaining cheddar cheese.



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