Home | Search | Services | Resources | Advocacy |  Consumers |  Employment 
  Newsletter | Computers | Famous | About Us | Contribute | Contact Info

Mac and Cheddar Cheese with Chicken and Broccoli

2 T Olive oil
1 Ib. Chicken Breast Tenders chopped
1 Small onion chopped
1 Ib. Elbow macaroni
2½ c. Raw broccoli florets
3 T Butter
3 T All purpose flour
½ tsp. Cayenne pepper
1 tsp. Paprika
3 c. Whole milk
1 c. Chicken Broth
2½ c. Shredded sharp yellow cheddar cheese
1 T Dijon Mustard
Salt and pepper to taste

 Place a large pot of water on to boil for pasta. 

Meanwhile, heat a medium skillet over medium high heat. Add olive oil and chicken and season with salt and pepper. Sauté for a couple of minutes, then add onions; cook until onions are tender and chicken is cooked through, 5 to 7 minutes. Turn off heat and reserve.

To boiling water , add salt, then pasta. Cook 5 minutes, then add broccoli and cook for about 3 minutes.

While pasta cooks, make a roux. Heat a medium saucepan over medium heat. Add butter and let melt, then add flour, cayenne and paprika, and whisk together over heat until roux bubbles, then cook a minute more. Whisk in milk and broth and raise heat a little to bring sauce to a quick boil. Simmer to thicken for 5 minutes.

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

Add cheese to milk sauce and stir to melt it in for a minute or so. Stir in mustard and season 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.