Velveeta Cheesy Chicken & Broccoli Macaroni

• 1 small onion, chopped
• 1 garlic clove, chopped fine
• 4 boneless skinless chicken breast halves (about 1 1/4 LBS)
• 1 (14 1/2 ounce) can chicken broth
• 2 cups elbow macaroni, uncooked (8oz)
• 3/4 lb Velveeta cheese, cut up
• 1 (10 ounce) package frozen chopped broccoli, thawed

1. Saute' onion and garlic in Pam or butter till wilted.
2. Add chicken, cook and stir on medium high heat for about 2 minutes or until no longer pink.
3. Stir in broth.
4. Bring to boil.
5. Stir in macaroni, reduce heat to medium low.
6. Cover and simmer for about 10 minutes or until macaroni is tender.
7. Add VELVETTA cheese and broccoli: stir until Velvetta is melted.
8. Macaroni is likely to stick.
9. It is recommended that during cooking time, stir and unstick pasta.
10. If liquid is absorbed and macaroni is not tender, add a lil more water, stir, cover and cook for a few more minutes.
11. Corn makes a good side for this dish.

onion, garlic, chicken breast halves, chicken broth, elbow macaroni, velveeta cheese, broccoli

Taken from www.food.com/recipe/velveeta-cheesy-chicken-broccoli-macaroni-90256 (may not work)