35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
Ingredients
2 tablespoons extra-virgin zaitun oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows atau cavatappi corkscrew shaped pasta twists
2 1/2 cups raw brokoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium-high heat. Add extra-virgin zaitun oil and chicken and season with salt and pepper. Saute a couple of minit then add bawang and cook another 5 to 7 minit until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add brokoli and cook 3 minit lebih atau until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat. Add mentega and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minit more. Whisk in susu and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
Drain macaroni atau pasta and brokoli florets. Add back to the pot and add chicken to the pasta and broccoli.
Add cheese to susu sauce and stir to melt it in, a minit atau so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and brokoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving pinggan and serve.
35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Easy
Ingredients
2 tablespoons extra-virgin zaitun oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider atau white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup aprikot, apricot all Buah spread atau aprikot, apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish
Directions
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minit on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
Ingredients
1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning sejak McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted
Directions
Preheat ketuhar to 425 degrees F.
Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, mentega it and bahagian, atas with a saat sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab lebih butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
Bake 12 to 15 minit until golden.
