35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin mizeituni, mzeituni oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows au cavatappi corkscrew shaped pasta, tambi twists
2 1/2 cups raw broccoli 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 mizeituni, mzeituni oil and chicken and season with salt and pepper. Saute a couple of dakika then add kitunguu and cook another 5 to 7 dakika until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta, tambi water, add pasta, tambi and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 dakika zaidi au until pasta, tambi is cooked to al dente and florets are just tender.
While pasta, tambi cooks, heat a medium sauce pot over medium heat. Add siagi and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a dakika more. Whisk in maziwa and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni au pasta, tambi and broccoli florets. Add back to the pot and add chicken to the pasta, tambi and broccoli.
Add cheese to maziwa sauce and stir to melt it in, a dakika au so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta, tambi and stir to combine. Adjust seasonings and transfer to a large serving sahani, sinia and serve.
