1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 cups uncooked elbow macaroni
4 cups cut-up mixed frozen vegetables
(ex. broccoli florets, cauliflower, sliced carrots, red pepper strips)
¼ cup cream cheese, cubed
2 Tablespoons grated Parmesan or Romano cheese
Cook and stir bacon in the 10 ½” Gotham skillet on medium heat until crisp. Remove bacon
from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet;
cook and stir 5 min. or until crisp-tender.
Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on
medium-low heat 10 min. or until macaroni is tender.
Add vegetables and cream cheese; cook 5 to 6 min. or until cream cheese is completely
melted and mixture is well blended and heated through, stirring frequently. Sprinkle with
bacon and Parmesan
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!