Not just a box of boring macaroni, this shells and cheese recipe is homemade with love and broccoli!
Today's Sunday Supper Movement event is KID FRIENDLY VEGETABLE RECIPES and is hosted by Anne of Simple and Savory. I am thankful that my big kids love vegetables, so I've never really had to hide vegetables in food. My youngest is currently in his beige food stage, but I have high hopes that he will also love vegetables as much as the rest of us do. I really attribute the big kids being so open to vegetables because Nick and I eat basically every vegetable there is.
I think both of the big kids love broccoli the most and love when I fix shells and cheese with broccoli added to it. I know a lot of kids will eat vegetables if they have cheese on it, so this recipe is really good for picky eaters too. I personally think you could adjust the amount of broccoli if it makes your picky eaters side eye all the green, but we love lots and lots of broccoli, so we needed it all! I am really excited to see what my fellow Sunday Supper bloggers have to share because I put veggies in everything!
(Print)
What you need:
- 8 oz. medium shell pasta
- 3 cups broccoli florets
- 3 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup milk
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- 3 tsp. minced garlic
- 1/4 tsp. chili powder
- 1 cup shredded cheddar cheese
- Cook pasta according to box's directions, adding broccoli florets in the last 2 minutes of cooking. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned, stirring occasionally.
- While chicken is cooking, in a bowl, mix together milk, chicken broth, and flour. Add garlic, salt, pepper, and chili powder and whisk until combined.
- Add milk mixture to chicken in the skillet. Cook for 2 to 3 minutes or until sauce thickens.
- Then add cooked pasta and cheese to the skillet. Stir until cheese has melted.
- Cook for 2 to 3 more minutes or until heated through.
- Remove from heat and allow to stand 2 to 3 minutes. Stir before serving.
Check out more Kid Friendly Vegetable Recipes below!
Breakfast
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
Dinners
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline's Cooking
- Veggie Ramen by NinjaBaker.com
Sides
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
Snacks
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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