Ā Ā Itās Time. Ā Time to get back into the academic or fall routine, even though the calendar doesnāt become autumn until Saturday September 23, this year. Ā School is starting and Pumpkin Spice Latteās are now available in the coffee shops. Ā Go on, wear the shorts, skorts and sandals while soaking every last bit of summer and the warmer temps. Ā As the days get shorter, dinners seem to get heartier to nourish us for more scheduled days and chillier days. Hereās one of those meals that I predict the people who gather around your table may just ask for a second helping. Ā It would also make a good Encore Meal that would make a nice appearance in the next dayās lunch should there be any left over. I recently spotted this recipe from Irish food personality, Clodaugh McKenna. Ā Her version was in metric units, so I converted it to our system of cups, ounces and table/teaspoons and I made a few other changes to hers. The pasta I used is a new shape I had not head of before call SHELLBOWS, but any macaroni product would work. Ā I used pine nuts to top before cooking along with the bread crumbs. Ā If you donāt have pine nuts try some ground walnuts. Ā Here You Go!
RECIPE
āIngredients
āā-2 tablespoons olive oil
āā-2 boneless and skinless chicken breast filets, cut into 1 inch cubes
āā-1 cup white onion chopped
āā-5 ounces macaroni (I used SHELLBOWS)
āā-3 cloves garlic, minced
āā-3.5 Tablespoons unsalted butter
āā-3 1/2 tablespoons unbleached flour
āā-2 1/4 cups milk (I used skim, low-fat or whole are all good too)
āā-5 ounces grated Parmesan cheese
āā-12 thinly slice fresh basil leaves
āā-3/4 pound little broccoli florets blanched (or put in a glass mixing bowl āor āā Ā dish with a little water, cover with a paper towel and cool in the āāāāāā ā Ā Ā Ā microwave for 1 minute.
āā-3 ounces breadcrumbs
āā-2 ounces lightly toasted pine nuts (or ground walnuts) toast 2-4 minutes āā Ā Ā ā Ā Ā while oven is preheating. Ā Watch and do not let burn.
āā-coarse salt and freshly ground black pepper
Method
1. Ā Preheat oven to 350 degrees. Ā Cook pasta, drain and set aside ready Ā to go. Ā Use either a Dutch oven or stockpot. Ā Heat olive oil and add chicken pieces seasoning with salt and pepper. Ā Cook 2-3 Ā minutes until done, seasoning with salt and pepper. Ā Add the chopped onion cook an additional 2-3 minutes. Ā Add the garlic, cook 1 additional minute. Ā Set aside.
2. Ā Melt unsalted butter in a large sauce pan over low heat. Ā Add the Ā flour and make a roux, using a whisk. Ā Add the milk a little at a time with heat very low or off. Ā DO NOT USE HIGH HEAT. Ā Continue to whisk adding a little milk at a time until all milk is blended in. Ā When the mixture is creamy, off the heat and add the Parmesan and fold in as cheese melts.
3. Ā Now add in the chicken, the basil, the macaroni and the blanched/āāā Ā Ā cooked lightly broccoli. Ā Blend all gently and pour mixture into a Pyrex rectangular dish or 2 smaller bakers. Ā Top with Ā bread crumbs and sprinkle with toasted pine nuts.
4. Ā Bake in the preheated oven for 25 minutes.
