September 28, 2018


Food › pasta › recipe ›

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1 1/2 c.  macaroni (uncooked)
1 1/4 lb.  boneless, skinless chicken breast, cubed
4 tbsp. butter, divided
1  onion, chopped
1  red bell pepper, chopped
1/3 c.  flour
4 c.  chicken stock
4 c.  milk
2 tsp.  Dijon mustard
 small head broccoli, cut into small florets (about 4 cups)
8 oz.  extra-sharp cheddar cheese, grated (about 2 cups)
    Cook pasta according to package directions; set aside. Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 6 to 9 minutes. Remove chicken to a plate. Reduce heat to medium. Add onion, bell pepper, and remaining 3 tablespoons butter to pot. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly stir in stock, then milk and mustard. Simmer until thickened, about 7 to 8 minutes. Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened, 4 to 6 minutes. Remove from heat and let stand 1 min. Stir in cooked pasta. Gradually stir in cheese until melted and smooth. 

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