One-Pot Chicken Florentine Mac and Cheese
Ingredients
The chicken
-
1 ½
lbs
raw boneless, skinless chicken breasts, cut into bite-sized chunks
-
1
teaspoon
salt, divided
-
¾
teaspoon
black pepper, divided
-
¼
teaspoon
garlic powder
-
1
tablespoon
olive oil
The sauce and pasta
-
¼
cup
all-purpose flour
-
4
tablespoons
light butter
-
1 ½
cups
skim milk
-
2 ½
cups
water
-
10
ounces
dry whole wheat elbow macaroni
-
3
ounces
Parmesan cheese, finely shredded
-
2
ounces
shredded 2% Mozzarella cheese
The greens
-
3
ounces
fresh spinach leaves
Instructions
- Season the chicken with salt, pepper, and garlic powder, then cook in oil until browned and cooked through.
- Remove the chicken and keep warm.
- In the same pot, mix the remaining salt and pepper with flour, then melt the butter and whisk in the flour mixture until smooth.
- Gradually add milk and water, whisking to combine and scrape up browned bits.
- Bring to a boil, then reduce heat and add macaroni, cooking until tender.
- Stir in Parmesan and Mozzarella until melted, then add spinach and stir until wilted.
- Return the chicken to the pot, stir to combine, and heat through before serving.
Nutrition Facts (estimated)
Servings
9
Calories
310
Total fat
10g
Total carbohydrates
27g
Total protein
29g
Sodium
298mg
Cholesterol
0mg
You might also like