Delicious and creamy mac and cheese that requires no oven and is simple to make!
|3/4 lbs||(340 g) Orecchiette pasta|
|1 tbsp||(15 mL) Olive oil|
|1||Package Maple Leaf Prime Naturally® Portions Stir Fry|
|2 tbsp||(30 mL) Butter|
|1/4 cup||(60 mL) Flour|
|1/2 tsp||(2 mL) Dry mustard powder|
|3||Cloves garlic, minced|
|3 cups||(750 mL) Milk|
|3 cups||(750 mL) Grated White Cheddar cheese|
|1/4 cup||(60 mL) Chopped fresh chives|
|1/4 cup||(60 mL) Grated Parmesan cheese|
|Salt and pepper|
BRING a large pot of salted water to a boil. Cook pasta according to the package directions. Drain well and set aside.
HEAT olive oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook for 8-10 minutes, stirring occasionally until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
ADD butter to the same pan. When butter has melted sprinkle in flour and cook, stirring for 1-2 minutes. Add mustard powder and garlic. Slowly whisk in milk and bring to a boil. Reduce the heat to low and simmer for 5-6 minutes or until thickened. Stir in Cheddar cheese, chives and chicken. Season to taste with salt and pepper.
DIVIDE pasta between four individual serving bowls then ladle the creamy chicken and chive mixture over top. Sprinkle with Parmesan cheese and additional chopped chives.
For a nice seasonal touch pick some pansies and use to garnish each dish.
You can substitute elbow macaroni for orecchiette pasta.
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