Hot Macaroni Salad Recipe #12935
Comfort food (originaly from the Macaroni company, can't remember which one.)
by Derf
45 min | 15 min prep
SERVES 4
- 2 cups uncooked elbow macaroni
- 1/4 cup butter or margarine, divided
- 1 lb boneless skinless chicken, cut into strips
- 2 tablespoons chicken flavor instant bouillon
- 2 cloves garlic, smashed
- 2 cups small fresh broccoli florets
- 1 medium onion, cut into chunks
- 1 medium red pepper, cut into small strips
- 1 cup sliced carrot
- 1/4 teaspoon tarragon leaf
- 1/4 teaspoon lemon pepper
- 1/2 cup frozen peas, thawed
- 1 cup milk
- 1 tablespoon flour
- 1 1/2 cups shredded cheddar cheese
- Cook macaroni according to box instructions.
- Drain and set aside.
- In a large frypan, melt 2 tablespoons butter,.
- Add chicken, bouillon and garlic,stir fry until chicken is browned.
- Remove chicken.
- Add remaining butter and next 6 ingredients.
- Stir fry 1 minute.
- Cover and cook just until broccoli is tender.
- Stir in macaroni, chicken and peas.
- Heat through.
- Blend milk and flour,.
- Stir into macaroni mixture.
- Add cheese, cook stirring gently until cheese melts.
- Refrigerate left-overs.
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5 stars