Simple, affordable, delicious and nutritious.
8 oz. medium shells pasta (or other small shape pasta)
3 cups broccoli florets (from about 1 medium head)
1 can cooked shredded chicken, drained
1/4 cup thinly sliced sundried tomatoes
6 oz. Monterrey jack cheese, shredded
3/4 cup milk
Salt & pepper to taste
Bring a large pot of salted water to a boil. Add pasta and cook according to directions on the back of the box. Add broccoli to boiling water 3 minutes before pasta will be done. Drain well.
Heat a medium saucepan over medium-high heat. Add milk and sundried tomatoes to pan. Whisk in cheese, a handful at a time, until melted and smooth (1-2 minutes).
Add chicken, broccoli, and pasta to pan and stir to coat, adding salt and pepper as needed to taste.