Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 large servings

Recipe courtesy Rachael Ray

Ingredients

2T extra-virgin olive oil, 2 turns of the pan
1 lb. chicken breast tenders, pre-cut
Salt and pepper
1 small onion, chopped (or substitute frozen chopped onions to save time)
1 lb. macaroni elbows or corkscrew shaped pasta twists
2 1/2 cups raw brocolli florets, available packaged in produce department
3T butter
3T all-purpose flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 cups whole milk
1 cup chicken stock
3 cups sharp cheddar cheese
1T prepared Dijon mustard

Directions

1. Place a large pot of water on stove to boil for macaroni.
   
2. Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken. Season with salt and pepper.
   
3. Saute a couple of minutes then add onion (optional) and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and set chicken to the side.
   
4. To boiling water, a dd pasta and salt to season the cooking water.
   
5. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
   
6. While pasta cooks, heat a medium (4-quart) sauce pan over medium heat. Add butter and melt, then add flour, cayenne and paprika. Whisk together over medium heat unil roux bubbles then cook a minute more.
   
7. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil.
   
8. After all liquid is gradually added and whisked (should take about 8-10 minutes), simmer sauce to thicken about 5 minutes.
   
9. Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the past and broccoli.
   
10. Add cheese to roux sauce and stir to melt it in, about a minute or so.
    
11. Stir in mustard and season sauce with salt and pepper, if desired.
    
12. Pour sauce over chicken and broccoli and cooked pasta. Stir to combine.
    
13. Adjust seasonings to taste. Transfer to a large serving platter and serve.