Creamy Chicken & Broccoli Pasta Skillet
- 2 cups broccoli florets
- 1 ½ cups Monterey jack shredded cheese
- 1 lb. chicken breasts
- 1 cup chicken broth
- ½ cup milk
- 3 cloves crushed garlic
- 1 tsp. salt
- ½ tsp. pepper
- 1 ½ cups uncooked bowtie pasta
- Chop chicken into small bite sized pieces.
- In a saucepan over medium, heat 1-2 Tbsp. olive oil, add garlic and chicken, saute until cooked through. Set aside to cool.
To prep for freezing, place; broccoli, chicken broth, milk, salt, pepper, and shredded cheese in a freezer safe gallon bag.
Pour contents of gallon bag into sauce pan on low heat with 1-2 Tbsp. olive oil, cook until combined, Boil pasta for 8-12 minutes in 2 quarts of water. Toss pasta with chicken mixture. Serve.