Skillet Mac 'n Cheese with Chicken and Broccoli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Broccoli means this is totally healthy and it's cool to have seconds (read: thirds), right?
Ingredients
8 oz. cavatappi pasta
kosher salt
2 tbsp. unsalted butter
1 c. panko breadcrumbs
2 c. broccoli florets
2 garlic, minced
2 leeks, chopped into 1/2" pieces, well washed and dried
Freshly ground black pepper
3 tbsp. all-purpose flour
2 c. whole milk
1/4 c. grated Parmesan
1/4 c. grated pecorino
2 c. shredded rotisserie chicken
1/2 lb. freshly grated mozzarella (save half to put on top)
1/4 c. chopped fresh parsley
Instructions
Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook the pasta according to package directions for al dente pasta less 2 minutes. Strain the pasta and set aside. Add broccoli to pasta water and cook for 3 minutes. Drain and set aside.
Meanwhile, in a small skillet on medium heat melt 1 tbsp butter and toast breadcrumbs. Stir with a wooden spoon to ensure even browning, approximately 5 minutes.
In a large skillet over medium-high heat melt remaining 1 tbsp butter. Add garlic, leeks, 1/2 tsp black pepper and sauté for 5 minutes. Add flour and stir with a wooden spoon. Cook for 2 to 3 minutes. Whisk in milk until well incorporated and then fold in parmesan and pecorino cheese. Turn off heat. Mix in the pasta, broccoli and chicken.
Top with toasted breadcrumbs and mozzarella. Bake for 15 minutes and serve immediately.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment