 | | Directions |
- 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.
- Mix well.
- 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 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 |
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