My youngest daughter was trying to talk her brother into giving her some of his money. He asked her if she was mad. She replied, "I'm not mad. I'm brilliant." I guess I will know what to say the next time anyone calls me mad.Since it has been so unusually hot, I did not want use the oven because I'm not mad yet. I saw this recipe and I figured I would try it. The family liked it a lot and there was plenty leftovers for lunch the next day.
Stovetop Broccoli and Cheese Pasta
1 lb. thin egg noodles
1 tsp vegetable oil
2 cups chicken breast, cut into bite size pieces
8 oz. butter, unsalted
1 garlic clove
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
2 1/2 cups chicken broth
1 1/2 cups cheddar cheese, shredded
1 lb broccoli
1 1/2 cups milk
- In a large pot, boil the water according to the egg noodle package.
- Add the broccoli with the egg noodles when the water is ready.
- Drain the pasta and broccoli. Run the pasta and broccoli under cool water to stop the cooking.
- In a large saucepan over medium heat, add the oil.
- Once the oil is heated, add the chicken. Cook the chicken until browned and cooked through.
- Remove the chicken and set aside on a plate.
- Add the butter with the garlic clove to the skillet.
- Remove the garlic clove after a minute and whisk in the flour.
- Add the salt and pepper. Stir.
- Slowly, whisk in the chicken broth until combined.
- Increase the heat to high and whisk until thick.
- Reduce the heat to low and slowly stir in the cheese until melted.
- Add the chicken, broccoli, and pasta to the cheese sauce. Stir.
- Slowly add the milk to the desired thickness. Mix well. Allow to cook for a few minutes while stirring.
- Serve immediately.
Did you already know...
-Cattle being used as a form of money dates back to 9000 B.C.
-Around 2000 B.C., cattle shaped bronze pieces were used as a form of money.
-Around 650 B.C., the ancient city of Lydia produced coins with the value printed on them.