from H2U
Ingredients
1 c uncooked elbow macaroni
2 c fresh broccoli florets
1 med. sweet red pepper, chopped
1 c chopped onions
2 med. carrots, cut into 1/4 inch slices
1/2 t minced garlic
2 T olive oil
1 package (9 ozs) frozen, cubed, cooked chicken, thawed
1/4 c frozen peas
1/2 t dried tarragon
2 t chicken bouillon
1/4 t lemon-pepper seasoning
1 T flour
1 c milk
4 ozs process cheese, cubed
Instructions
Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onions, carrots and garlic in oil until crisp-tender. Stir in chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat. In a small bowl, combine flour and milk until smooth; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir untio melted.
