Sunday, May 20, 2012

Stovetop Broccoli and Cheese Chicken Pasta

I am always looking for new dinner recipes. We honestly eat very simple dinners around my house. This recipe was very tasty. I also loved it because I had all of it on hand. I love when I can make a dinner and not have to go to the grocery store to get everything that is in the dish. I mean don't get me wrong I love going to the grocery store (this actually is true) but mostly because I love food. This recipe was fairly easy, very tasty, and didn't take too long to make. It is also very kid friendly. Again lets be honest, almost everything i like, kids like...I don't think I have gotten my big girl taste buds yet. I was thinking that this recipe is actually quite healthy, but then I remembered the cube of butter that is in the sauce. I personally don't think butter is bad for you, but it definitely isn't low fat or low in cholesterol.  But again, I love butter and use it a lot of recipes!


 Stovetop Broccoli and Cheese Chicken Pasta

1 pound thin egg noodles
1 stick unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
2 cups shredded cooked chicken breast
1 pound broccoli florets, steamed
1-1 1/2 cups milk

1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.

2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.

3. Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce.

Makes 6 servings

Recipe Source: Picky Palate

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