Cheesy Chicken & Broccoli Mac

This is on the menu for 9/2

Modified Rachael Ray Version


2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper, cumin, garlic powder
1 small onion, chopped
1 pound macaroni elbows
2 1/2 cups frozen broccoli florets, (thawed)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
3 cups shredded Cheddar

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 minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook until pasta is done according to package directions.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, salt and pepper and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add 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. Pour sauce over chicken and broccoli and cooked pasta and stir to combine.

Serve