MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI RECIPES

Name: Mac and Cheddar Cheese with Chicken and Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound chicken breast tenders, chopped; Salt and pepper; 1 small onion, chopped; 1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists; 2 1/2 cups raw broccoli 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

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI RECIPE ...

Mac and Cheddar Cheese with Chicken and Broccoli Recipe ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli 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

Steps:

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.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI RECIPE ...

Mac and Cheddar Cheese With Chicken and Broccoli Recipe ... image

This is one of Rachael Ray's recipes. I have not tried it yet but, it looked so good when she made it. I plan on making this tonight.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 lb chicken breast tenders, chopped
salt and pepper
1 small onion, chopped
16 ounces elbow macaroni or 16 ounces cavatapi pasta
2 1/2 cups raw broccoli florets
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 cheese
1 tablespoon prepared Dijon mustard

Steps:

Place a pot of water on to boil for macaroni.
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.
Heat a medium pan over 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.
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 a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in,about 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,transfer to a large serving platter and serve.

Nutrition Facts : Calories 818.1, FatContent 35.9, SaturatedFatContent 19.1, CholesterolContent 131.9, SodiumContent 587.6, CarbohydrateContent 73.9, FiberContent 3.1, SugarContent 9.4, ProteinContent 48.6

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