Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin 橄榄 oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows 或者 cavatappi corkscrew shaped 意大利面 twists
2 1/2 cups raw 西兰花 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 橄榄 oil and chicken and season with salt and pepper. Saute a couple of 分钟 then add 洋葱 and cook another 5 to 7 分钟 until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling 意大利面 water, add 意大利面 and salt to season the cooking water. Cook 5 minutes, then add 西兰花 and cook 3 分钟 更多 或者 until 意大利面 is cooked to al dente and florets are just tender.
While 意大利面 cooks, heat a medium sauce pot over medium heat. Add 牛油, 黄油 and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a 分钟 more. Whisk in 牛奶 and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni 或者 意大利面 and 西兰花 florets. Add back to the pot and add chicken to the 意大利面 and broccoli.
Add cheese to 牛奶 sauce and stir to melt it in, a 分钟 或者 so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and 西兰花 and cooked 意大利面 and stir to combine. Adjust seasonings and transfer to a large serving 大盘子, 拼盘 and serve.
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin 橄榄 oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows 或者 cavatappi corkscrew shaped 意大利面 twists
2 1/2 cups raw 西兰花 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 橄榄 oil and chicken and season with salt and pepper. Saute a couple of 分钟 then add 洋葱 and cook another 5 to 7 分钟 until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling 意大利面 water, add 意大利面 and salt to season the cooking water. Cook 5 minutes, then add 西兰花 and cook 3 分钟 更多 或者 until 意大利面 is cooked to al dente and florets are just tender.
While 意大利面 cooks, heat a medium sauce pot over medium heat. Add 牛油, 黄油 and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a 分钟 more. Whisk in 牛奶 and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni 或者 意大利面 and 西兰花 florets. Add back to the pot and add chicken to the 意大利面 and broccoli.
Add cheese to 牛奶 sauce and stir to melt it in, a 分钟 或者 so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and 西兰花 and cooked 意大利面 and stir to combine. Adjust seasonings and transfer to a large serving 大盘子, 拼盘 and serve.