Here's the recipe, as it is posted:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low-sodium chicken broth
- 1-1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 8 ounces penne rigate or similar pasta
- 2 cups frozen broccoli florets
- 2-3 cups skinned and boned cooked or roasted chicken, torn into large pieces
- 1/2 cup crumbled blue cheese
Melt the butter in a saucepan; stir in the flour until well blended. Gradually stir in the milk and broth and cook, stirring constantly, over low heat until mixture is smooth and comes to a boil, about 8 minutes. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan; remove from heat.
Cook the pasta according to package directions for al dente or about 10 minutes. Add the broccoli and cook about 2 minutes more. Drain well and rinse with a little cold water to stop the cooking.
Preheat the oven to 350° F. Combine the pasta, broccoli, cheese sauce and chicken; spread in a shallow 2-quart baking dish. Drop pieces of blue cheese on top and tuck into the pasta with your fingers. Sprinkle the surface with the remaining mozzarella and Parmesan. Bake until top is golden and mixture is bubbly, about 25 minutes. Cool for 10 minutes before serving. Leftovers reheat well in the microwave.
Here are the adjustments I made to adapt it to my family:
We like broccoli, so I increased the amount of broccoli, using more like 3 cups.
We like more pasta/veggies to meat, so I used slightly less chicken (two small chicken breasts).
Neither of us like blue cheese, so I skipped it altogether.
My husband and I ate very well, and only ate about a third of what this made. There is enough left for he and I both to have a good lunch from it, and a dinner another night. So I would say this meal serves more like 6-8, instead of the 4 as stated in the recipe. Next time I make this meal, I will stop before baking, and use half of it for a freezer meal to make on another night. We both absolutely loved this meal, and it will become a frequent in our home.
So those are my successes for today. The whole day turned out to be an excellent day for food. I feel great that I have a fantastic new dinner recipe, and that I made a recipe that was slightly more complex than what I'm used to. I am enjoying all that I'm learning. I hope you enjoy these recipes as much we were did in my home!