35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin oliba 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 brokuli 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 oliba oil and chicken and season with salt and pepper. Saute a couple of minutos then add sibuyas and cook another 5 to 7 minutos 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 brokuli and cook 3 minutos madami 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 mantikilya and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minuto more. Whisk in gatas 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 brokuli florets. Add back to the pot and add chicken to the pasta and broccoli.
Add cheese to gatas sauce and stir to melt it in, a minuto or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and brokuli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving pinggan and serve.
