Broccoli Chicken Mac & Cheese

• 8 ounces, weight Whole Wheat Pasta Shells
• 4 cups Broccoli Florets (I Bought 2 Crowns)
• 3/4 cups Milk
• 1/4 cups Sun Dried Tomatoes, Julienne
• 6 ounces, weight Extra Sharp Cheddar Cheese (I Used Half Extra Sharp Cheddar And Half Jalapeno Jack Cheese, Only Because I Had Extra)
• 4 slices American Cheese
• Salt And Pepper
• 1 pinch Red Pepper Flakes
• 2 cups Shredded Rotisserie Chicken

1. 1.
2. Cook pasta in a large pot, according to directions.
3. 2.
4. About 4 minutes before the pasta is done, add the broccoli and stir.
5. 3.
6. Strain the pasta and broccoli.
7. 4.
8. Meanwhile, heat a large skillet over medium heat and whisk the milk, sun-dried tomatoes and cheese.
9. Season with salt, pepper and red pepper flakes.
10. 5.
11. Once melted, add the pasta, broccoli and chicken.
12. Stir well and serve immediately.
13. Very lightly adapted from Damn Delicious.

pasta shells, broccoli, milk, tomatoes, cheddar cheese, american cheese, salt, red pepper, rotisserie chicken

Taken from tastykitchen.com/recipes/main-courses/broccoli-chicken-mac-cheese/ (may not work)