Cheesy Chicken and Broccoli Fusilli2012-09-24
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
- 2 tablespoons olive oil
- 1 pound chicken breast tenders, chopped
- 1 ½ teaspoon salt, kosher
- 1 teaspoon black pepper, freshly ground
- 1 onion, diced
- 1 lb Fussili noodles
- 2 ½ cups raw broccoli florets
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 cups whole milk
- 1 cup chicken stock (use homemade here for a more rich sauce)
- 3 cups Pedrozo Cheese Co. Northern Gold cheese, grated (or a good gouda style cheese)
- 1 tablespoon prepared Dijon mustard
Place a pot of water on to boil for the pasta.
Heat oil in a medium pan and add chicken and season with salt and pepper.
Sauté a couple of minutes then add the diced onions and cook for about five minutes until the onions are translucent and the chicken is cooked through. Turn off heat and reserve.
Season the boiling pasta water with a handful of salt and then add the pasta to the boiling pasta water and cook about 6 minutes.
Next add the broccoli florets to the boiling pasta water and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium saucepan over medium heat. To make your roux, add butter to the pan to melt, then add flour, cayenne and paprika and whisk together over heat until it begins to bubble.
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 the pasta and broccoli florets then add them 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 to the entire family!
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