Cheesy Chicken & Veggie Mac

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1/2 lb boneless skinless chicken breast (cooked and shredded)
• 2 1/2 cups elbow macaroni, uncooked
• 1 (10 ounce) bag frozen vegetables
• 1 cup milk
• 16 ounces processed cheese, cubed (velveeta)
• 1/4 cup butter
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• salt, to taste
• pepper, to taste

Recipe

• 1 in a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. when done cooking, drain noodle and veggie mixture.
• 2 return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
• 3 dish directly onto your plate and enjoy!
• 4 how i cook my chicken:
• 5 depending on how much chicken i have to cook, i use a 2:1 ratio of water to chicken broth.
• 6 i add spices to the water/chicken broth depending on what dish. for example, i use cumin and cayenne for mexican, and i use italian seasoning, fresh ground black pepper and a bit of olive oil for italian dishes. for this dish i just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
• 7 bring the water/broth/spices mix to a rolling boil. add chicken breast to pot, bring back to a boil and boil for 5 minutes. turn heat down and simmer for ten minutes. then take off heat completely and let sit in hot water for 15-20 minutes.
• 8 take chicken out and let cool until you can handle it.
• 9 shred or cube the chicken.
• 10 add to the dish it was intended for!
• 11 note: i should probably note, this works very well for medium sized boneless skinless breasts -- if using large or bone in pieces, it will probably take longer. just check frequently.