- ½ lb dry pasta (any shape)
- 2 c broccoli florets
- ⅓ c vegetable oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-in pieces
- ¼ c all-purpose flour
- 3 c milk
- ½ c smoked gouda, shredded
- ½ c sharp cheddar, shredded
- Salt and pepper
Bring a large pot of salted water to a boil and cook the dry pasta according to the package instructions. During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling pasta water. Drain the pasta and broccoli into a colander and reserve.
Return the pot to medium high heat and add 2 tbsp oil and the chicken. Cook chicken until edges are brown and center is cooked through, about 7-8 minutes. Transfer to a plate and cover while preparing the sauce.
Return the pot to medium high heat and add the remaining vegetable oil and flour. With a spatula or spoon, cook the flour and oil for 1-2 minutes, stirring constantly to prevent burning. Add all of the milk to the pot and quickly whisk to combine, scrapping along the bottom and sides of the pot to prevent lumps from forming.
Once the sauce comes to a boil, reduce to a simmer and cook for 5-6 minutes, stirring occasionally. Add milk in tablespoon increments if the sauce thickens too fast. Whisk the cheeses into the sauce in batches, making sure all of the cheese completely melts between additions.
Add the pasta and chicken to the sauce and fold the ingredients together to thoroughly cover. Season with salt and pepper, to taste. Portion into warm bowls and serve immediately.
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