Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin ôliu, ô liu oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows hoặc cavatappi corkscrew shaped mỳ ống, mì ống twists
2 1/2 cups raw cải xanh, bông cải xanh 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 ôliu, ô liu oil and chicken and season with salt and pepper. Saute a couple of phút then add củ hành, hành tây and cook another 5 to 7 phút until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling mỳ ống, mì ống water, add mỳ ống, mì ống and salt to season the cooking water. Cook 5 minutes, then add cải xanh, bông cải xanh and cook 3 phút thêm hoặc until mỳ ống, mì ống is cooked to al dente and florets are just tender.
While mỳ ống, mì ống cooks, heat a medium sauce pot over medium heat. Add bơ and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a một phút more. Whisk in sữa and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni hoặc mỳ ống, mì ống and cải xanh, bông cải xanh florets. Add back to the pot and add chicken to the mỳ ống, mì ống and broccoli.
Add cheese to sữa sauce and stir to melt it in, a một phút hoặc so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and cải xanh, bông cải xanh and cooked mỳ ống, mì ống and stir to combine. Adjust seasonings and transfer to a large serving platter, đĩa, plate and serve.
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin ôliu, ô liu oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows hoặc cavatappi corkscrew shaped mỳ ống, mì ống twists
2 1/2 cups raw cải xanh, bông cải xanh 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 ôliu, ô liu oil and chicken and season with salt and pepper. Saute a couple of phút then add củ hành, hành tây and cook another 5 to 7 phút until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling mỳ ống, mì ống water, add mỳ ống, mì ống and salt to season the cooking water. Cook 5 minutes, then add cải xanh, bông cải xanh and cook 3 phút thêm hoặc until mỳ ống, mì ống is cooked to al dente and florets are just tender.
While mỳ ống, mì ống cooks, heat a medium sauce pot over medium heat. Add bơ and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a một phút more. Whisk in sữa and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni hoặc mỳ ống, mì ống and cải xanh, bông cải xanh florets. Add back to the pot and add chicken to the mỳ ống, mì ống and broccoli.
Add cheese to sữa sauce and stir to melt it in, a một phút hoặc so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and cải xanh, bông cải xanh and cooked mỳ ống, mì ống and stir to combine. Adjust seasonings and transfer to a large serving platter, đĩa, plate and serve.