Recipe Write Up: Stovetop Broccoli and Cheese Chicken Pasta

Recall how awhile ago I referred to something called the parent factor? If not, here is a bit of a refresher. The parent factor refers to what happens when my parents personal preferences clash with mine. Case in point, I love frosting, my parents do not. When I am baking at home, frosting is a no-no. Taadaa! The parent factor! What does this have to do with today’s post? Well last week, the parent factor came into play yet again. This time, it was over dinner.

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As I have mentioned before, my mom isn’t the most flexible eater out there. She knows what she likes and that is the simple stuff. With a fridge not exactly full, our options were somewhat limited. Now, had my mom had her way, we probably would have had oatmeal or sandwiches for dinner. However, I was not going to let that happen. With a quick assessment of our options in the fridge and what we had down in the pantry, I hopped online to find a simple recipe for dinner. Keeping in mind my mother’s picky tastes, I had quite a bit of recipes that I needed to overlook. It took sometime, but eventually, I hit the jackpot! All I needed was some chicken, broccoli, milk, pasta, and cheese. Lady Luck was definitely on my side since we just so happened to have all of that stuff lying around. On top of that, what I ended up finding was not only easy to make, but quick to put together. It doesn’t get any better than that! As for mom, she was content with the dish though she made it known to me that if she had been on her own, she would have just gone with oatmeal. Oh mom.

Stovetop Broccoli and Cheese Chicken Pasta

Recipe adapted (slightly) from http://picky-palate.com

1/2 pound Pasta (any kind)
1/2 stick Unsalted Butter
1/4 cup All Purpose Flour
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 1/4 cups Low Sodium Chicken broth
3/4 cup Shredded Cheese (we used mix cheese though cheddar works as well)
1 cup Shredded Chicken
1/2 pound Broccoli Florets, steamed
3/4 cup Milk

1. Prepare pasta according to package directions, drain and run under cool water to stop cooking.

2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.

3. Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce

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(Should make about 3-4 servings but ours was more like 4-6. Not sure how that happened)

Till next time,

Litbaker

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