Macaroni And Cheese Stir Fry

• 2 cups elbow macaroni, uncooked
• 1/2 cup frozen English peas, thawed
• 1/4 cup butter, divided
• 1 lb chicken breast halve, skinned, boned, and cut into strips
• 2 garlic cloves, minced
• 2 teaspoons chicken bouillon granules
• 2 cups broccoli florets
• 1 medium onion, coarsely chopped
• 1 medium red bell pepper, cut into julienne strips
• 1 cup carrot, scraped and sliced
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 1/2 cups American cheese, shredded (6 oz....you can use other types of cheese, but American melts better and is less stringy than chedda)

1. Cook the macaroni according to package directions. Drain well and set aside.
2. Cook the peas according to package directions. Drain well and set aside. (I just add them to the macaroni towards the end of the cooking time).
3. Melt 2 tbsp butter in a large Dutch oven or wok. Add the chicken, garlic, and bouillon granules; stir fry for 5 to 7 minutes, or until the chicken is lightly browned. Remove the chicken and set aside.
4. Add the remaining 2 tbsp butter, broccoli, onion, red bell pepper, carrots, tarragon, and lemon-pepper.; stir fry for 1 minute. Cover and cook until the broccoli is tender. Stir in reserved macaroni, peas, chicken, and cook until thoroughly heated.
5. Combine flour and 1 tbsp milk; stir until it is smooth. Gradually add the remaining milk, stirring until blended. Add the milk mixture to the macaroni mixture; cook 1 minute, stirring constantly.
6. Add the cheese; cook, stirring constantly, until the cheese melts. Serve immediately.

elbow macaroni, peas, butter, chicken breast halve, garlic, chicken bouillon granules, broccoli florets, onion, red bell pepper, carrot, tarragon, lemonpepper seasoning, flour, milk, american cheese

Taken from www.food.com/recipe/macaroni-and-cheese-stir-fry-500442 (may not work)