Chicken and Broccoli Mac and Cheese

Chicken and Broccoli Mac and Cheese

4 oz dry whole wheat macaroni (or pasta)
4 tsp organic grass-fed butter
2 Tbsp unbleached whole wheat flour
1 ½ cups unsweetened almond milk
1 ¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast
4 cups chopped broccoli florets, steamed
salt/pepper to taste

1. Cook pasta according to package directions
2. Melt butter in large saucepan over medium heat
3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn)
4. Slowly whisk in milk, cook, whisking constantly, for 1-2 minutes, or until mixture thickens and there are no lumps
5. Reduce heat to low.  Add cheese; cook, whisking constantly, for 2-3 minutes, or until melted
6. Add chicken, broccoli, salt, pepper; cook, stirring constantly for 1 minute, or until heated through.
7. Serve immediately.

Chicken Noodle Soup

Chicken Noodle Soup

2 tsp olive oil

½ cup chopped onion

2 cups sliced celery (about 4 medium stalks)

4 cups low-sodium chicken broth

3 cups cooked & chopped boneless, skinless chicken breat

1 ½ cups sliced carrots (about 3 medium carrots)

1 tsp dried oregano leaves

½ tsp ground black pepper

½ tsp sea salt

1 ¼ cups dry whole wheat pasta

¼ cup chopped fresh cilantro

1. Heat oil in large saucepan over medium heat
2. Add onion and celery; cook, stirring frequently, for about 5 minutes (until onion is translucent)
3. Add broth, chicken, oregano, salt, pepper.  Bring to a boil. 
4. Add pasta, reduce heat to low; gently boil for 10 minutes
5. Add cilantro before serving