Ingredients:
Yields 4
Yields 4
cooking spray
1 tbsp olive oil
1 cup chopped onion
8 oz. carton of pre sliced mushrooms
2 garlic cloves, minced
2 tbsp butter
3 tbsp flour
1/2 cup orzo or a handful or vermicelli broken into 2 inch pieces
1 1/4 cups milk
1 cup chicken broth
1 cup Velveeta cheese, cubed
1/2 cup half n half
1 1/2 cups chicken, cubed (for me this was 8 cubed chicken tenders)
1 1/2 cups broccoli florets
salt and pepper
1 tbsp olive oil
1 cup chopped onion
8 oz. carton of pre sliced mushrooms
2 garlic cloves, minced
2 tbsp butter
3 tbsp flour
1/2 cup orzo or a handful or vermicelli broken into 2 inch pieces
1 1/4 cups milk
1 cup chicken broth
1 cup Velveeta cheese, cubed
1/2 cup half n half
1 1/2 cups chicken, cubed (for me this was 8 cubed chicken tenders)
1 1/2 cups broccoli florets
salt and pepper
Directions:
Heat olive oil in a skillet. Add the chicken. Season with salt and pepper and cook until done.
Heat a dutch over medium high and coat with cooking spray. Add the onion, garlic, and mushrooms. Cook for about 5 minutes or until the onions are tender. Season with salt and pepper. Add butter to this mixture. Once the butter melts, stir in the flour. Cook for 2 minutes.
Add the milk and broth, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium and add the pasta to the pan. Cook for 10 minutes. Add the cheese and stir until it melts. Add the broccoli, cooked chicken, and half n half. Cook for another 10 minutes until the broccoli is tender. Season with salt and pepper. Serve with dinner rolls.
Source: Cooking Light
Heat a dutch over medium high and coat with cooking spray. Add the onion, garlic, and mushrooms. Cook for about 5 minutes or until the onions are tender. Season with salt and pepper. Add butter to this mixture. Once the butter melts, stir in the flour. Cook for 2 minutes.
Add the milk and broth, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium and add the pasta to the pan. Cook for 10 minutes. Add the cheese and stir until it melts. Add the broccoli, cooked chicken, and half n half. Cook for another 10 minutes until the broccoli is tender. Season with salt and pepper. Serve with dinner rolls.
Source: Cooking Light
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