Tuesday, June 14, 2011

Cheesy chicken pasta

3 cups corkscrew pasta
2 cups cooked chicken, cubed
2 cups Cheddar cheese
2 cups chicken broth
1/4 cup wheat flour
1/2 cup onion, chopped
2 cups fresh broccoli
1-2 tbs butter
salt & pepper to taste
*Cook pasta to directions. Simmer butter at medium heat in pan till melted. Add onion and broccoli, cook till tender. Slowly pour in broth, flour and bring till thicken. Finally toss noddles, cooked chicken and 1 cup cheese. When mixed evenly pour into baking dish and top with rest of cheese. Bake for 15 mins @ 400. (based on a Campbells recipe)
*I doubled the amount of cheese the original recipe wanted and would salt more for taste. For tomato lovers I would mix in a can or fresh diced tomatoes!
Keep on Cooking!!

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