Broccoli Chicken

Broccoli Chicken Mac and Cheese

INGREDIENTS:

8 ounces pasta shells
3 cups broccoli florets
3/4 cup milk
1/4 cup julienne sun dried tomatoes
6 ounces jalapeno Monterrey jack cheese, shredded
2 cups shredded chicken breast
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to the pot 3 minutes before pasta is cooked through; drain well.

Heat a large skillet over medium high heat. Whisk in milk, sun dried tomatoes and Monterrey jack, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Add pasta, broccoli and chicken and gently toss to combine.