One-Pot Chicken and Broccoli Macaroni

Instructions

1. 1

   Mince the garlic and grate the cheddar. Cut the chicken into 2 cm pieces.

2. 2

   Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken, salt and pepper. Cook for 4 minutes, stirring occasionally, until lightly colored outside; it will finish cooking with the pasta.

3. 3

   Add the garlic and stir for 30 seconds. Pour in the chicken broth and milk, then stir in the dry macaroni. Bring just to a gentle simmer, scraping the bottom of the pot.

4. 4

   Reduce the heat to medium-low and simmer uncovered for 5 minutes, stirring frequently to prevent sticking. Keep the liquid gently bubbling rather than boiling hard.

5. 5

   Stir in the frozen broccoli. Return to a gentle simmer and cook uncovered for 7–10 minutes, stirring frequently, until the macaroni is tender and the broccoli is hot and tender. Check that the largest chicken pieces reach 74°C/165°F internally. The liquid should have reduced to a loose sauce; if necessary, simmer for another 1–2 minutes.

6. 6

   Remove the pot from the heat. Stir in the cheddar until melted, then let stand for 2 minutes so the sauce thickens slightly. Divide among four bowls.