35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows oder cavatappi corkscrew shaped pasta, nudeln twists
2 1/2 cups raw brokkoli 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 olive oil and chicken and season with salt and pepper. Saute a couple of Minuten then add zwiebel and cook another 5 to 7 Minuten until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta, nudeln water, add pasta, nudeln and salt to season the cooking water. Cook 5 minutes, then add brokkoli and cook 3 Minuten Mehr oder until pasta, nudeln is cooked to al dente and florets are just tender.
While pasta, nudeln 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 milch and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni oder pasta, nudeln and brokkoli florets. Add back to the pot and add chicken to the pasta, nudeln and broccoli.
Add cheese to milch sauce and stir to melt it in, a Minute oder so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and brokkoli and cooked pasta, nudeln and stir to combine. Adjust seasonings and transfer to a large serving teller, platte and serve.
