Cheesy Chicken Veggie Pasta Skillet
Ingredients
The pasta
-
8
oz
uncooked wheat pasta
-
1 ½
cups
water
-
1
cup
skim milk
-
1
teaspoon
salt
-
½
teaspoon
dry mustard powder
The vegetables
-
2
cups
fresh broccoli florets
-
2
medium
carrots, sliced into ¼” rounds
-
½
cup
frozen corn kernels
The protein and cheese
-
8
oz
cooked boneless skinless chicken breast, sliced or chopped
-
4
oz
sharp Cheddar cheese, shredded
Instructions
- Place the dry pasta in a large skillet and add water and milk.
- Stir in salt and mustard powder, then add broccoli, carrots, and corn.
- Heat on medium, stirring occasionally, until it starts to simmer.
- Once simmering, reduce heat to low and cook for 15-20 minutes until liquid is mostly absorbed.
- Add cooked chicken and stir until combined, cooking for another 1-2 minutes.
- Remove from heat, stir in cheese, cover for 2-3 minutes until melted, then stir again.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
312
Total fat
9g
Total carbohydrates
36g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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