New Mom, Quick Recipes
Chandler Burr Cooks!
Cheesy Chicken & Veggie Pasta
This recipe requires a little bit more effort but it’s just as quick and yummy! After a year of taking off work to focus on raising my daughter, I have finally returned to work but I still have the responsibility of cooking dinner. Trying to find the balance of work and household responsibilities is tricky but I’m slowly getting used to it. This recipe was a good choice to make on my first week of learning to balance because it was so quick and tasted just as delicious as all the others!
Ingredients
1 package of medium pasta shells
1 lb boiled chicken, shredded
Broccoli florets
Mushrooms
New potatoes
2 1/2 tbsp butter
1/4 cup all-purpose flour
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and pepper
3 cups 2% milk
6 oz cheddar cheese, shredded
Cut the chicken into thin slices, fill pot with chicken and 4 oz of water. Bring to a boil.
Follow the directions on the pasta package for how long to cook and how much water. Bring to a boil.
In the last 4 minutes of the pasta boiling, add chopped vegetables. (I used broccoli, potatoes and mushrooms but you really can use whatever you choose!) drain pasta water once fully cooked.
In a saucepan melt the butter over medium heat. Add the flour and stir. While stirring quickly add in the milk, onion powder, garlic powder, salt and pepper. Continue to stir often, while bringing to a boil to thicken. Remove from heat and add cheese into the mixture.
Combine the pasta and sauce in one pot, stirring to coat evenly.
Enjoy!!
