Thursday, May 9, 2013

Cheesey Chicken Pasta

This is the type of recipe that you can toss together on a weeknight to have a home-cooked meal without too much fuss.  Just pay attention to the sauce to make sure it doesn't burn.

Yield: 6 servings


I've adjusted the ingredients below to have more chicken and broccoli, so you'll get meatier results than the pictures you see.  The recipe was much too pasta-heavy.

Ingredients


  • 1 lb. box spiral pasta
  • 4 cups broccoli florets, cut into bite-sized pieces
  • 2 tbsp flour
  • 1 1/4 cups chicken broth
  • 2 tbsp butter
  • 1/2 cup half-and-half
  • 2 cloves garlic, minced
  • 1 tsp cajun seasoning
  • 1/2 tsp parsley
  • 1/4 tsp salt
  • 8 oz. Velveeta cheese
  • 2 cooked chicken breasts, cubed
  • 1/2 cup grated pepper jack cheese

Directions


  1. Cook the pasta according to package directions.  Add the broccoli for the last two minutes.  Drain.
  2. In a pot, whisk together the flour and chicken broth.  Cook over medium heat.  Add the butter, half-and-half, and spices and bring to a simmer.
  3. Add the Veleveeta to the sauce and stir to prevent burning.  Once fully melted, pour over the pasta & broccoli.  Add the chicken cubes and toss to coat.
  4. Serve hot.  Sprinkle with pepper jack cheese.

Adapted from Taste of Home.








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