Serves: 8 (2 cups each). Prep Time: 20 mins. Cooking Time: 17 mins
Fix Container Equivalents: 1/2 Green, 1/2 Yellow, 1/2 Red, 1 Blue, 1/2 tsp
Ingredients:
- 4 oz. dry whole wheat macaroni (or pasta)
- 4 tsp organic grass-fed butter (or extra-virgin organic coconut oil)
- 2 tbsp. unbleached whole wheat flour
- 1 1/2 cups unsweetened almond milk
- 1 1/4 cups freshly grated extra-sharp cheddar cheese
- 3 cups cooked chopped chicken breast, boneless, skinless
- 4 cups chopped broccoli florets, steamed
- 1 tsp. sea salt (or Himalayan salt)
- 1/2 tsp. ground black pepper
Directions:
- Cook macaroni according to package directions. Set aside
- Melt butter in large sauce pan over medium heat
- Add flour; cook; whisking constantly for 1 minute, or until brown (don't let it burn)
- Slowly whisk in almond milk; cook, whisking constantly for 1 to 2 minutes or until mixture thickens and there are no lumps.
- Reduce heat to low. Add cheese; cook; whisking constantly, for 2 to 3 minutes, or until melted
- Add chicken, broccoli, salt, and pepper; cook, stirring constantly for 1 minute, or until heated through
- Serve immediately
Variations:
- Asparagus, green beans, or brussel sprouts can be substituted for broccoli
- A combination of cheeses like cheddar and Gouda, cheddar and monterey jack, and cheddar and asiago can be substituted for sharp cheddar.
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