Garlic Butter Chicken and Broccoli with Velveeta Mac
Ingredients:
For the Garlic Butter Chicken and Broccoli:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup butter, unsalted
1/4 cup chicken broth
2 tbsp lemon juice
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 head broccoli, cut into florets
For the Velveeta Mac:
1 lb elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
16 oz Velveeta cheese, cubed
1/4 tsp salt
1/4 tsp black pepper
1/4 cup shredded cheddar cheese (optional)
Directions:
Garlic Butter Chicken and Broccoli:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides.
2. Add minced garlic and cook for 1 minute, until fragrant.
3. Stir in butter, chicken broth, lemon juice, thyme, salt, and pepper. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 10-15 minutes, or until chicken is cooked through.
5. Add broccoli florets and cook for 5-7 minutes, or until tender-crisp.
Velveeta Mac:
1. Cook macaroni according to package directions. Drain.
2. While macaroni is cooking, melt butter in a medium saucepan over medium heat.
3. Whisk in flour and cook for 1 minute, until smooth.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
5. Reduce heat to low and stir in Velveeta cheese, salt, and pepper until melted and smooth.
6. Stir in cooked macaroni and optional cheddar cheese.
Serve the Garlic Butter Chicken and Broccoli over a generous portion of Velveeta Mac.
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 700 per serving (estimate)