Chicken and Broccoli Cheesy Pasta

Chicken and Broccoli Cheesy Pasta

Chicken and Broccoli Cheesy Pasta

Chicken and Broccoli Cheesy Pasta

MagicalButter
Servings

1 cup/240 ml

Prep Time

110 minutes

Cook Time

50 minutes

Category

Dinner

Ingredients

    • 4 tablespoons/60 ml MagicalButteror oil

    • 1 cup/240 ml seasoned bread crumbs or fresh homemade
    • 2-4 ounces/55-115 g parmesan cheese grated

    • ½ cup/120 ml MagicalButter
    • 1 pound/450g pasta (such as Barilla Protein Penne) cooked just before al dente and set aside
    • 1 pound/450 g boneless chicken breast cooked and diced
    • 1 cup/240 ml organic milk
    • ½ cup/120 ml white wine (or lager beer)
    • ½ cup/120 ml chicken broth (preferably homemade)
    • 8 ounces/225 g broccoli florets cooked and chopped
    • 4 ounces/115 g extra sharp cheddar cheese shredded
    • 4 ounces/115 g Gruyère cheese shredded
    • 4 ounces/115 g pepper jack cheese shredded
    • 2 tablespoons/30 ml organic flour
    • 1 tablespoon/15 ml cream cheese
    • 3 cloves garlic minced
    • 2 shallots minced
    • ½ large red onion finely diced
    • 1 tablespoon/15 ml flour

    Directions

      1. In a large sauté pan over medium-high heat melt the MagicalButter.
      2. Add the breadcrumbs and stir for 1 minute. Then add the parmesan cheese stir and remove from heat. Set the pan aside until just before baking.

      1. Preheat your oven to 325°F/165°C.
      2. In a large pot of well-salted water boil the pasta until half-cooked (about 4 minutes). Strain and set it aside.
      3. In a large sauté pan on medium-high heat your MagicalButter for 30-45 seconds.
      4. Add onions and shallots stirring over medium heat until they’re golden brown (about 3-4 minutes). Add garlic and cook for another 1-2 minutes stirring constantly.
      5. Add the wine and chicken broth stir and cook for 2-3 minutes; add milk and whisk thoroughly.
      6. Slowly add the cheeses one at a time constantly whisking them until fully incorporated into the sauce (about 2-3 minutes).
      7. In a large bowl add pasta and ¾ of your cheese sauce. Stir until the pasta is completely coated; then fold in chicken and broccoli.
      8. Pour the pasta mixture into a glass casserole baking dish. Then top it with the rest of the cheese sauce coat it with breadcrumbs and bake for 15-20 minutes.
      9. When time is up remove from the oven and plate your Chicken & Broccoli Cheesy Pasta and enjoy!
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      Why Choose MCT Oil for Herbal Infusions?

      Many people ask, "What is MCT oil?" and wonder why it works so well for infusion. MCT oil is a concentrated form of medium-chain triglyceride oil that is rapidly metabolized by the body.

      MCT oil absorbs faster than many traditional fats. This means infused compounds may reach the bloodstream more efficiently.

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      An herb-infused oil delivers fat-soluble compounds through digestion and absorption in the small intestine. Because MCT oil is processed quickly, uptake may occur faster than with heavier oils.

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      This MCT oil recipe uses fixed temperature and automated blending. Controlled heat protects delicate compounds from degradation. Consistency begins with temperature control.

      Sunflower lecithin improves emulsification. That helps distribute botanical compounds evenly through the oil.

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      If you are wondering how to use MCT oil after infusing, start with small measured amounts. It blends easily into smoothies, coffee, sauces, and baked goods.

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      The Magical Bakers Bundle brings the full infusion system into one package. It includes:

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      Medium-chain triglyceride oil is a refined fat sourced mainly from coconut oil. Its shorter chain length allows faster digestion compared to long-chain fats.

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      When stored properly in cool conditions, MCT-based infusions can last several months. Light and heat reduce shelf life.

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