Macaroni Supreme

• 2 c. uncooked elbow macaroni, cook as directed
• 1/4 c. margarine, divided
• 1 lb. boneless chicken, skinned and cut in strips
• 2 tsp. chicken flavored instant bouillon
• 2 cloves garlic, minced
• 2 c. small fresh broccoli flowerets
• 1 medium onion, cut in chunks
• 1 medium red pepper, cut in small strips
• 1 c. sliced carrots
• 1/4 tsp. tarragon leaves
• 1/4 tsp. lemon pepper
• 1/2 c. frozen peas, thawed
• 1 c. milk
• 1 Tbsp. flour
• 1 1/2 c. shredded American cheese

1. In medium skillet, melt 2 tablespoons butter.
2. Add chicken, bouillon and garlic.
3. Stir-fry until chicken is browned.
4. Remove chicken, add remaining butter and next 6 ingredients.
5. Stir-fry 1 minute.
6. Cover, cook just until broccoli is tender.
7. Stir in macaroni, chicken and peas.
8. Heat through. Blend milk into flour, stir into macaroni mixture.
9. Add cheese.
10. Cook, stirring gently, until cheese melts.
11. Makes 4 servings.

elbow macaroni, margarine, boneless chicken, chicken, garlic, broccoli flowerets, onion, red pepper, carrots, tarragon leaves, lemon pepper, frozen peas, milk, flour, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941959 (may not work)