Chicken-Broccoli Mac and Cheese
Spinach and Pear Salad
Ingredients
- 3 cups gluten-free penne pasta
- ¼ cup plus 2 Tbsp butter, divided
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 crown broccoli, cut into small florets
- 3 cloves garlic, minced
- ½ cup gluten-free all-purpose flour
- 1 tsp dried thyme
- 4 cups milk
- 2 cups shredded Monterey Jack cheese
- 1 cup gluten-free panko breadcrumbs
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain.
- Meanwhile, melt ¼ cup butter in a large ovenproof skillet over medium heat. Add chicken, broccoli, and garlic; cook, stirring often, until chicken is done. Add flour and thyme; cook, stirring constantly, 2 minutes.
- Gradually stir in milk; bring to a boil, reduce heat, and simmer until thickened. Stir in cheese until melted. Stir in pasta.
- Sprinkle panko over casserole; dot with 2 Tbsp butter. Bake 25 to 30 minutes or until panko is golden brown.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 1 tsp honey
- ¾ tsp Dijon mustard
- 2 small pears, thinly sliced
- 3 Tbsp fresh lemon juice
- 1 (6-oz) pkg baby spinach
Side Dish Instructions
- Whisk together oil, honey, and mustard in a large bowl. Toss pears with lemon juice; add pears and spinach to bowl. Toss.
Gluten Free Meal Plan
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