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.
- Preheat your broiler to high.
- Cook the pasta according to pkg instructions. (Omit salt)
- Add broccoli to pasta pan during the last two minutes. Drain.
- 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.
- Add chicken to the skillet. Sprinkle with 1/4 tsp of salt. Cook the chicken for 4 minutes.
- Sprinkle with garlic, cook, stirring occasionally or an additional 2 minutes.
- Sprinkle with turmeric, stirring often for about 30 seconds.
- In a bowl, whisk together milk, stock, flour and remaining salt. Pour this into the skillet.
- Bring to a boil, stirring often. Cook for 2 minutes or until it has thickened.
- Stir in pasta/broccoli and 3/4 cup of cheese.
- 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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