Mac And Cheddar Cheese With Chicken And Broccoli

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 lb	454g / 16oz	Chicken breast tenders - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - chopped (small)
1 lb	454g / 16oz	Macaroni elbows or cavatappi
2 1/2 cups	365g / 12oz	Raw broccoli florets
3 tablespoons	45ml	Butter
3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Paprika
3 cups	711ml	Whole milk
1 cup	237ml	Chicken stock
3 cups	711ml	Yellow sharp Cheddar
1 tablespoon	15ml	Prepared Dijon mustard

Recipe Instructions

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 onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

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.

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 to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, 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 and transfer to a large serving platter and serve.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1F18) - from the TV FOOD NETWORK

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