Macaroni and Cheese with Chicken and Broccoli Recipe
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Satisfying and cheesy.
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1 pound boneless, skinless chicken breasts
2 teaspoons olive oil to coat the pan
2 heads of broccoli
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whipping cream or 2 1/4 cups milk
1 1/2 cups grated Fontina or Farmer's Cheese
2 cups grated cheddar cheese
1 pound macaroni or any medium sized shell pasta, cooked
1/2 bunch fresh chives, chopped
1/3 cup seasoned bread crumbs
Sprinkle chicken breasts liberally with salt and pepper or herb seasoning.
Grill chicken breasts or sauté on the stovetop in olive oil until browned nicely and juices run clear.
Set aside to cool, then slice.
Cook broccoli in medium sized pot of salted boiling water until crisp tender. Approximately 3-5 minutes. Drain and set aside.
Melt butter in a large saucepan over medium heat.
Add flour and cook 2 minutes, stirring constantly.
Gradually mix in cream.
Bring to a boil while stirring.
Reduce heat and simmer, stirring constantly.
Add both cheeses and stir until sauce is smooth.
Season to taste with salt and pepper.
Add pasta, chicken and broccoli to the sauce.
Sprinkle with chives.
Top with seasoned bread crumbs and 1/2 cup of cheddar cheese.
Place under the broiler for 5 minutes or until lightly browned.
Serve warm. *Can add bacon or ham if desired.
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