Skillet Chicken Mac and Cheese




INGREDIENTS
  • 5 Strips of Bacon (Diced... Cut into little Bacon Bit pieces) (wash knife and cutting board before chopping the vegetables)
  • 1 pound of boneless skinless chicken breast (cut into 1 inch cubes) (wash knife and cutting board before chopping the vegetables)
  • 1 teaspoon olive oil
  • 1 (8punce) packaged elbow macaroni
  • 2 1/2 (two and a half) Cups of Chicken Broth
  • 1 Cup chopped zucchini (size of pencil eraser)
  • 1/2 Cup of Chopped Onion
  • 1 teaspoon of Dried Oregano
  • 1 Can (14 1/2 ounce) "Italian Stewed Tomato"
  • 1 Cup of Velveeta Cheese
  • 1/2 Cup of "Mild Cheddar Cheese"

DIRECTIONS
  1. In a large skillet, cook chicken in oil over medium-high heat until no longer pink.
  2. Cook bacon until crispy, but not burnt.
  3. Add the macaroni, broth, zucchini, onion and oregano to the chicken & bacon in the skillet.
  4. Bring to a boil.
  5. Reduce heat to low, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.
  6. Stir in tomatoes and cheddar cheese.
  7. Cook and stir for 3 to 4 minutes or until heated through.
  8. Pour into oven pot, top with bread crumb/ butter/ cheese. Bake at 425 for 15 minutes.


Makes 6 servings

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