Tuesday, January 31, 2017

Chicken-Broccoli Mac and Cheese With Bacon


1 tsp salt, kosher
1/8 tsp turmeric, ground
1-1/2 cup milk, 1%
1/4 + 1 tsp flour, all-purpose
1 cup chicken stock, unsalted
1 tbs garlic, fresh and minced
6 oz elbow macaroni, uncooked
3 cups broccoli florets, chopped
1-1/4 cup shredded sharp cheddar cheese
3 sliced on turkey bacon (I don't eat pork so I altered this)
12 oz boneless, skinless chicken breast, cut into bite-size pieces.

  1. Preheat your broiler to high.
  2. Cook the pasta according to pkg instructions. (Omit salt)
  3. Add broccoli to pasta pan during the last two minutes. Drain.
  4. Cook bacon  in an oven-proof skillet until done.  Remove from pan. * The original bacon, will create drippings. But turkey bacon doesn't. The original recipe reserves 1-1/2 tsp of the dripping, so I will add 1-1/2 tsp of vegetable oil to skillet.
  5. Add chicken to the skillet. Sprinkle with 1/4 tsp of salt. Cook the chicken for 4 minutes. 
  6. Sprinkle with garlic, cook, stirring occasionally or an additional 2 minutes. 
  7. Sprinkle with turmeric, stirring often for about 30 seconds.
  8. In a bowl, whisk together milk, stock, flour and remaining salt. Pour this into the skillet.
  9. Bring to a boil, stirring often. Cook for 2 minutes or until it has thickened.
  10. Stir in pasta/broccoli and 3/4 cup of cheese.
  11. Top with crumbled bacon and remaining cheese.

Image and recipe are the courtesy of Southern Living. I got the recipe out of the January 2016 issue on page 126. The picture I found on their website. 




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