Mac And Cheddar Cheese With Chicken And Broccoli - cooking recipe

Ingredients
    2 tablespoons extra virgin olive oil
    1 lb chicken breast tenders, chopped
    salt and pepper
    1 small onion, chopped
    16 ounces elbow macaroni or 16 ounces cavatapi pasta
    2 1/2 cups raw broccoli florets
    3 tablespoons butter
    3 tablespoons all-purpose flour
    1/2 teaspoon cayenne pepper
    1 teaspoon paprika
    3 cups whole milk
    1 cup chicken stock
    3 cups yellow sharp cheddar cheese
    1 tablespoon prepared Dijon mustard
Preparation
    Place a pot of water on to boil for macaroni.
    To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes,then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
    Heat a medium pan over medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through.
    Turn off heat and reserve.
    While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
    Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
    Add cheese to milk sauce and stir to melt it in,about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings,transfer to a large serving platter and serve.

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