Chicken-Broccoli Mac and Cheese
Mixed Greens Salad with Pears
Ingredients
- 4 oz gluten-free penne pasta
- 3 Tbsp butter, divided
- ½ lb boneless, skinless chicken breasts, cubed
- 1 crown broccoli, cut into small florets
- 2 cloves garlic, minced
- 3 Tbsp gluten-free all-purpose flour
- ½ tsp dried thyme
- 2 cups milk
- 1 cup shredded Monterey Jack cheese
- ½ cup gluten-free panko breadcrumbs
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain.
- Meanwhile, melt 2 Tbsp butter in an ovenproof skillet over medium heat. Add chicken, broccoli, and garlic; cook, stirring often, 6 to 8 minutes or 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 3 to 4 minutes or until thickened. Stir in cheese until melted. Stir in pasta.
- Sprinkle panko over casserole; dot with 1 Tbsp butter. Bake 25 to 30 minutes or until panko is golden brown.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- ½ tsp honey
- ½ tsp Dijon mustard
- 1 small pear, thinly sliced
- 1½ Tbsp lemon juice
- 1 (5-oz) pkg mixed greens
Side Dish Instructions
- Whisk together oil, honey, and mustard in a large bowl. Toss pear with lemon juice. Add pear and mixed greens to bowl; toss.
Gluten Free Meal Plan
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