OK, I can't help it! I have to add protein and vegetables to my kids meals or I feel somehow remiss. You can totally do this recipe without the chicken and the broccoli and have good old mac and cheese. If you, like me, can't hack it plain, make it with the extras.
Sauce:
2 tbsp. Earth's Balance margarine
2 tbsp. arrowroot powder
2 1/4 C plain almond milk (or other non-dairy milk)
2 tsp. prepared yellow mustard
1/2 C Daiya cheddar flavor cheese
1 tbsp. minced onion flakes
salt and pepper to taste
Melt the margarine over medium heat and then add the arrowroot. Stir to mix. Slowly add the almond milk while whisking. Add minced onion, salt and pepper, and mustard and whisk to mix. Add Daiya and turn heat up to medium high. Continually whisk until the "cheese" is melted and the mixture is smooth (there will be little lumps from the onion). *note - the onion and mustard are to add more depth to the flavor. If you prefer to make it old school, skip those ingredients.
The rest:
1 lb chicken breast cut into bite size pieces
1 tbsp. olive oil
2 cups dry Tinkyada penne or macaroni pasta
1 10 oz. pkg frozen broccoli florets
Salt and pepper to taste
Prepare the pasta according to package directions. When the pasta is just about done, add the broccoli to the pot and cook until broccoli is heated through. Drain and return pasta and broccoli to the pot. While the pasta is cooking, and your whisking your sauce, brown your chicken in the olive oil until it's cooked through. Yes, you can do all three at once. Trust me.
When everything is cooked, mix it all together in the pasta pot. Season as desired with more salt and pepper and dig in.
Happy eating!!
