Chicken & Broccoli Pasta

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

250 g. of pasta (spaghetti or fetuccine is suggested)
1 c. of diced chicken meat
1/4 c. of chopped sweet pimiento (canned)
1/8 c. of pimiento juice
1 head of broccoli, broken into florets
1/8 c. + 1 tbsp. of butter or margarine
2 tbsp. of all-purpose flour
1 c. of full-cream milk
1 c. of chicken broth
125 g. of cheddar cheese, cut into small cubes
salt and pepper to taste

Cooking procedure :

Cook the pasta according to package directions. Drain. Toss with 1 tbsp. of butter or margarine and arrange on a platter. Keep warm.

Melt 1/8 c. of butter or margarine in a medium-sized saucepan. Add flour all at once, stirring to prevent lumps from forming. Cook the flour over medium-high heat for 1 minute or until golden. Pour in the chicken broth in a thin stream, stirring. Add the diced chicken meat, broccoli florets, pimiento and pimiento juice. Season with salt and pepper. Bring to a soft boil. Lower the heat and add the cheese cubes. Simmer for 1 minute or until the cheese melts (a minute should be enough to cook the broccoli florets). Pour in the milk and cook just until the sauce is bubbly. Pour over the cooked pasta.

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July 23, 2003  Print This Post   
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Comments

2 Responses to “Chicken & Broccoli Pasta”
  1. Claire says:
    January 17, 2009 at 1:17 pm

    hi it looks so yummy, Id like to ask what kind of cheese did you use? (I’m not good in cooking but I’d like to try this. thanks

    Reply
  2. Connie says:
    January 17, 2009 at 6:22 pm

    Cheddar. Monterey Jack is also good. :)

    Reply
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