"Adaptation from Rachel Ray--really good. I added garlic to mine because to me nothing can be made without garlic =)"
chicken breast tenders, chopped
salt and pepper
white onion, chopped
3 tablespoons green onions or 3 tablespoons
2 1/2 cups
raw broccoli florets, chopped
1 1/2 cups
heavy whipping cream
yellow sharp cheddar cheese
1 cup of shredded cheddar cheese or 1 cup
shredded parmesan cheese
Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.
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Macaroni and Cheese With Broccoli and Chicken (cont.)