Easy cooking recipe ChickenBroccoli Baked Mac with 21 ingredients and 8 stages of easy cooking, which is very practical.
Without fail cooking ultimate Chicken-Broccoli Baked Mac easy, delicious, practical.
Good Afternoon my mother, at this time you can cook recipe Chicken-Broccoli Baked Mac with 21 ingredients and 8 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Chicken-Broccoli Baked Mac.
Ingredients all Chicken-Broccoli Baked Mac
Needed 500 g : Elbow Macaroni -.
Prepare 1 : Whole Boiled Chicken breast.
Prepare 2 heads : Broccoli - w/ soft stem (or 2 cups of chopped broccoli).
Needed 3 big : Red Bell peppers.
Prepare 2 : big stalk Celery -.
Prepare 2 : Large Red onion.
Prepare 4 : big cloves - Garlic.
Needed 2 : Onion leaks - big stalk.
Prepare 1 1/2 Cup : Grated Cheddar cheese.
Prepare 1 tbsp : Salted butter.
Needed 1 cup : Cooking cream.
Needed 1 cup : All-purpose cream.
Needed 200 g : Tomato sauce.
Needed 150 g : Tomato paste.
Prepare : To taste:.
Needed : Salt.
Needed : All-in-one seasoning.
Needed : Oregano/Italian seasoning.
Needed : Rosemary.
Prepare : Cayenne pepper/Chili powder.
Prepare : Ground black pepper.
If all material requirements Chicken-Broccoli Baked Mac it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Process Cooking Chicken-Broccoli Baked Mac
Boil the chicken breast and the broccoli in a separate pot. While waiting for the chicken and broccoli to cook, prepare the onion, garlic, and red bell pepper, cut it in square shape. Chop the celery and onion leaks finely. (Do not over cook the broccoli).
Shred or chop the boiled chicken breast and broccoli to smaller pieces..
Boil the macaroni as per suggested by the instruction in the packaging. The goal is a half-cooked macaroni so that there will be room for the sauce to be absorbed by our pasta. Rinse the macaroni with cold water, remove the water then set aside..
Prepare a large pot to cook the red sauce. Saute the garlic and onions with Veggie oil(or any oil) in low heat. Then put in the shreded chicken, chopped red bell pepper, broccoli, onion leaks, and celery when the onion is translucent. Sprinkle a fair amount of salt, Cayenne/Chili powder, ground black pepper and rosemary, according to your taste. Pour the tomato sauce and paste when the veggies are sauted nicely, cook in medium heat..
When the red sauce mixture simmered, pour the cooked macaroni in the pot (make sure that the pot is big enough). Sprinkle the Oregano/Italian seasoning and 1/2 cup of cheddar. Stir gently. Wait until the macaroni absorbed the sauce well..
For the white sauce, prepare a large bowl and mix the room temp. Salted butter, 1 cup of cooking cream, 1 cup of all-purpose cream, and 1/2 cup of cheddar. Mix it all together..
Place the macaroni in a large rectangle pan or 2 medium rectangle pan (pyrex glassware can also be used). Pour a fair amount of white sauce and top it with the remaining cheddar cheese prepared. Garnish with dried basil leaves (optional)..
Bake it in a preheated oven 350 degrees F for about 30-35 mins..
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