Slightly adapted from BHG.com
8oz large macaroni noodles
3 cups small broccoli florets
2 large chicken breasts (about 1lb), cut into bite-sized pieces
salt & pepper
2 teaspoons oil (I used oil from the sun-dried tomatoes)
6oz Laughing Cow Lite Cheese Wedges (I used Garlic & Herb)
3/4 – 1 cup milk
1/4 cup sun-dried tomatoes, chopped
Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn’t creamy enough, then serve.