I love this dish! Mac N Cheese is an awesome weeknight meal that the whole family will love. Chicken breast adds some lean protein and the broccoli adds some vitamins and fiber.
Intro
2 Tablespoons Butter
⅓ cup Gluten Free Flour
1 cup Heavy Cream
1 ½ cups Whole Milk
3 ½ cups uncooked Chickpea Pasta
1 cup Pesto
1 large Chicken Breast
2 cups Broccoli Florets
1 cup Parmesan Cheese
3 cups Mozzarella Cheese; divided
1 cup Cheddar Cheese
Salt and Pepper to taste
½ cup Gluten Free Breadcrumbs
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Preheat oven to 375°F.
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Place the chicken breast on a small baking sheet and season with salt and pepper. Cover with foil and bake until the internal temperature reaches 165°F; about 15 minutes. Rest for 5 minutes, then chop into 1/2” cubes and set aside.
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Bring a large sauce pan with liberally salted water to a boil. Add the pasta and cook until almost al dente; about 8 minutes. Drain and rinse briefly with cold water to stop the pasta from cooking further. Meanwhile, add 1” of water to a medium saucepan with a steamer basket. Bring to a boil, cover and steam the broccoli until just tender; about 8 minutes.
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Add the butter to a large skillet over medium heat. Once melted and bubbling add the flour and stir until golden brown. Slowly whisk in the milk and cream and once fully incorporated, add the cheese, pesto, salt and pepper. Fold in the chicken, broccoli and pasta then top with the remaining mozzarella and breadcrumbs.
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Bake, uncovered for 25 minutes or until the cheese is melted and the breadcrumbs are golden brown.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 