Mac and Cheddar Cheese with Chicken and Broccoli
Description
One pot meals make dinner so easy to prepare. This one is extra good with pasta, chicken and broccoli in a yummy cheese sauce. Top with some breadcrumbs for extra goodness. Ham could be substituted for the chicken, if desired.
Ingredients
2 T. extra-virgin olive oil
1 lb. chicken breast tenders, chopped
salt and pepper
1 small onion, chopped
1 lb. macaroni elbows, shells or corkscrew shaped pasta
2 1/2 c. raw broccoli florets
3 T. butter
3 T. all-purpose flour
1/2 t. cayenne pepper
1 t. paprika
3 c. whole milk
1 c. chicken stock
3 c. yellow sharp Cheddar
1 T. prepared Dijon mustard
Directions
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Place a pot of well salted water on to boil for pasta.
Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken; season with salt and pepper. Saute several minutes; add onion; cook 5 - 7 minutes, until onions are tender and chicken is cooked through. Turn off heat; set aside.
To boiling pasta water, add pasta. Cook 5 minutes; add broccoli; cook 3 minutes or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat; add butter to melt; add flour, cayenne and paprika; whisk together over heat until it bubbles; cook 1 minute more. Whisk in milk and stock; raise heat to bring the sauce to a quick boil; simmer until sauce thickens, about 5 minutes.
Drain pasta and broccoli florets; add back to the pot; add chicken to the pasta and broccoli.
Add cheese to milk sauce; stir until melted in, a minute or so. Stir in mustard; season sauce with salt and pepper.
Pour sauce over chicken, broccoli and pasta; stir to combine. Taste; adjust seasonings; transfer to a large serving platter.
Serve.
6 servings.