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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Something different for that canned chicken you have lurking in the cupboard! This recipe was born out of pure desperation and scraped icebox right before payday. Please feel free to use real ingredients, as this represents what (ok, nearly ALL) I had on hand that night. Ingredients:
1 (9 3/4 ounce) can chicken |
1 (16 ounce) bag frozen broccoli (or broccoli, cauliflower and carrots) |
1 lb whole wheat pasta |
2 cups milk |
1/2 cup oil |
1/3 cup flour |
1 chicken bouillon cube |
1/2 cup parmesan cheese |
2 tablespoons onion powder |
1 tablespoon garlic powder |
10 drops hot sauce |
1 dash salt |
1 dash black pepper |
Directions:
1. cook the pasta al dente, make sure it is not mushy! drain.
2. heat the milk in a saucepan over low heat until warm but do not boil.
3. meanwhile, whisk together oil, flour, garlic powder, onion powder, salt and pepper.
4. open the chicken but don't drain it, and put it in a bowl, mashing it up fine with a fork.
5. heat up the vegetables in the microwave.
6. when the milk is warm but not boiling, add the chicken bullion cube, stir to dissolve.
7. add the flour and oil mixture to the milk, whisking to combine
8. when the sauce starts to thicken, add the parmesean cheese and hot sauce.
9. keep whisking so that it does not scald or get lumpy!
10. add the chicken and vegetables to the sauce and stir to coat everything.
11. heat through.
12. add sauce to cooked and drained pasta, mix thoroughly.
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