Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows ou cavatappi corkscrew shaped pâtes, pâtes alimentaires twists
2 1/2 cups raw brocoli florets, available packaged in produce department
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
1 tablespoon prepared Dijon mustard
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add oignon and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pâtes, pâtes alimentaires water, add pâtes, pâtes alimentaires and salt to season the cooking water. Cook 5 minutes, then add brocoli and cook 3 minutes plus ou until pâtes, pâtes alimentaires is cooked to al dente and florets are just tender.
While pâtes, pâtes alimentaires cooks, heat a medium sauce pot over medium heat. Add beurre and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in lait and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni ou pâtes, pâtes alimentaires and brocoli florets. Add back to the pot and add chicken to the pâtes, pâtes alimentaires and broccoli.
Add cheese to lait sauce and stir to melt it in, a minute ou so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and brocoli and cooked pâtes, pâtes alimentaires and stir to combine. Adjust seasonings and transfer to a large serving plat, plateau and serve.
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows ou cavatappi corkscrew shaped pâtes, pâtes alimentaires twists
2 1/2 cups raw brocoli florets, available packaged in produce department
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
1 tablespoon prepared Dijon mustard
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add oignon and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pâtes, pâtes alimentaires water, add pâtes, pâtes alimentaires and salt to season the cooking water. Cook 5 minutes, then add brocoli and cook 3 minutes plus ou until pâtes, pâtes alimentaires is cooked to al dente and florets are just tender.
While pâtes, pâtes alimentaires cooks, heat a medium sauce pot over medium heat. Add beurre and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in lait and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni ou pâtes, pâtes alimentaires and brocoli florets. Add back to the pot and add chicken to the pâtes, pâtes alimentaires and broccoli.
Add cheese to lait sauce and stir to melt it in, a minute ou so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and brocoli and cooked pâtes, pâtes alimentaires and stir to combine. Adjust seasonings and transfer to a large serving plat, plateau and serve.