Sunday, February 14, 2010

Smoked Chicken with Broccoli in Creamy Pasta Sauce


8 oz fusilli pasta Pepper, to taste
Salt 1 Tsp. fresh parsley
3 Tbsp. butter 2 cups cubed smoked chicken
3 Tbsp. flour 2 cups frozen broccoli florets
1 cup chicken broth 1/2 cup soft bread crumbs
1/2 cup heavy cream 1 to 2 Tsp. butter, melted
3 to 4 oz fontina cheese, shredded or cut into small pieces


Cook pasta in boiling salted water until al dente.

In a saucepan over medium low heat, melt butter; add flour. Cook and stir until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley. Cook and stir until thickened. Add the chicken and vegetables, and cook for about one minute longer.
Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned or one hour in the Masterbuilt smoker. Serves four to six.

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