1 pound chicken tenders, cut into bite-size pieces

3 c. fresh broccoli florets

1 1/2 c. dry small shaped pasta

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder Kosher salt and fresh black pepper

1/2 teaspoon onion powder

3/4–1 c. chicken broth

2 tablespoons shredded Parmesan cheese

4 ounces cream cheese, cut into cubes

1 1/2 c. shredded mozzarella cheese, divided

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Stage 1: Following the bundle headings, cook the pasta in a pot of salted bubbling water until still somewhat firm. Mix in the broccoli florets as of now of cooking the pasta. Channel when done and saved.

Stage 2: Toss the chicken with paprika, garlic powder, onion powder, and salt and pepper in a bowl.

Stage 3: In an enormous saute dish, heat the olive oil over medium-high intensity. When the oil is hot, add the chicken to the container and singe for two or three minutes until seared.

Stage 4: Pour in the chicken stock and permit it to come to a stew. Add the cream cheddar once the stock is stewing and mix well until dissolved. Then, at that point, add 3/4 c mozzarella. Mix well until dissolved and the sauce has somewhat thickened.

Stage 5: Turn the intensity off and tenderly throw in the cooked pasta and broccoli.

Stage 6: To a baking dish, move all that and cover with foil. Place in a 375 degrees F preheated stove and heat for around 15 minutes. Eliminate from the stove when finished off with the remainder of the mozzarella cheddar and Parmesan cheddar. Get back to the stove and keep on baking for an additional 3 minutes, uncovered, until the cheddar has softened.

Stage 7: Before serving, permit the chicken and broccoli pasta to rest for around 5 minutes

Enjoy !

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