Ingredients:
2 cups uncooked elbow macaroni
1/4 cup butter or 1/4 cup margarine, divided
1 lb boneless skinless chicken, cut into strips
2 tablespoons chicken flavor instant bouillon
2 cloves garlic, smashed
2 cups small fresh broccoli florets
1 medium onions, cut into chunks
1 medium red peppers, cut into small strips
1 cup sliced carrots
1/4 teaspoon tarragon leaves
1/4 teaspoon lemon pepper
1/2 cup frozen peas, thawed
1 cup milk
1 tablespoon flour
1 1/2 cups shredded cheddar cheese
Directions:
Cook macaroni according to box instructions.
Drain and set aside.
In a large frypan, melt 2 tablespoons butter,.
Add chicken, bouillon and garlic,stir fry until chicken is browned.
Remove chicken.
Add remaining butter and next 6 ingredients.
Stir fry 1 minute.
Cover and cook just until broccoli is tender.
Stir in macaroni, chicken and peas.
Heat through.
Blend milk and flour,.
Stir into macaroni mixture.
Add cheese, cook stirring gently until cheese melts.
Refrigerate left-overs.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.