35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin oliva, verde-oliva oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped massa, massas alimentícias twists
2 1/2 cups raw brócolis 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 oliva, verde-oliva oil and chicken and season with salt and pepper. Saute a couple of minutos then add cebola and cook another 5 to 7 minutos until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling massa, massas alimentícias water, add massa, massas alimentícias and salt to season the cooking water. Cook 5 minutes, then add brócolis and cook 3 minutos mais or until massa, massas alimentícias is cooked to al dente and florets are just tender.
While massa, massas alimentícias cooks, heat a medium sauce pot over medium heat. Add manteiga and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minuto more. Whisk in leite and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni or massa, massas alimentícias and brócolis florets. Add back to the pot and add chicken to the massa, massas alimentícias and broccoli.
Add cheese to leite 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 brócolis and cooked massa, massas alimentícias and stir to combine. Adjust seasonings and transfer to a large serving prato, travessa and serve.
