Creamy and Colourful Veggie Macaroni
Need a meal solution fast? Stock up on macaroni, frozen mixed veggies and a jar of pesto; you'll have dinner in 20 minutes and only one pot to clean.
What could be better?
10 Min
15 Min
4 to 6 
Cooking Steps
Step 1
Prepare macaroni according to package directions for al dente; add frozen vegetable blend 2 minutes before cooking is done. Drain; return to pot and set over medium-low heat.
Tips:
To make it easy to fill cannelloni, spoon mixture into a zip top bag. Cut a corner and squeeze bag to pipe filling into each end of shells.
For easier preparation, chop chicken and broccoli in a food processor.
To quick-thaw broccoli, run under warm water in a colander; drain well before chopping.
Step 2
Stir in sour cream and pesto. Cook, stirring, for 2 to 3 minutes or until sauce is smooth and heated through. Add shredded cheese and sun-dried tomatoes, continuing to stir until cheese is melted. Spoon into bowls and serve topped with extra cheese (if desired).
