Sunday, February 8, 2009

Chicken broccoli ziti in a white wine cheddar sauce

Last weekend we had some friends over for dinner and after seeing this recipe on blogs seemingly dozens of times over the last few months I decided this was the recipe to make. I'm really glad I did. Our friends loved it, as did we.

For some reason when I read the recipe I decided that it wouldn't make enough for all of us, so I doubled it. Let me just take a moment to tell you how much food 2 lbs of pasta actually makes. It was RIDICULOUS. I have at least 3 full meals worth in the freezer, plus we each had leftovers for lunch the next day, and all of us had seconds during dinner. A. LOT. OF. PASTA. LOL

I really enjoyed this meal a lot. I was expecting it to have a little bit more, I don't know. Kick? Bite? Something. Not that it was bad, on the contrary, I loved it. But I think next time I make it I might lessen the broth a bit to increase the wine. And definitely more cheese. I do so love cheese :)


Chicken Broccoli Ziti in White Wine Cheddar Sauce
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1 lb. ziti
3 Tbsp butter
1/2 cup roasted garlic paste- made by roasting garlic in oven and squeezing garlic out of skin
3 Tbsp all-purpose flour
1/2 c. dry vermouth or dry white wine
2 c. low-sodium chicken stock
1 large head of broccoli, cut into florettes (about 2 cups)
10 oz. cooked chicken, cubed or shredded (about 2 cups)
3 oz. aged reserve cheddar (preferably white), grated (about 1½ cups )
4 - 6 thin strips of Parmesan cheese
salt and ground pepper

Cook the pasta according to package directions.

While the water is boiling for the pasta, steam the broccoli.

In a large skillet, melt the butter over medium heat. Add in the garlic paste and saute for about a minute. Mix in the flour and stir until golden.

Add the wine to the pan and simmer for another minute. Pour in the chicken broth and simmer for 2 minutes. Add the cheddar cheese to the pan and bring the mixture to a boil, stirring constantly.

Mix pasta, broccoli, sauce and chicken and mix until well combined and coated.

Sprinkle a bit of grated Parmesan cheese over the top if desired.

Source: Good Things Catered

1 comment:

  1. I made this for dinner tonight and it was so yummy! It was also very easy to make and a dish that will definitly make it into my recipe collection to make again. Also, instead of using the garlic paste as the recipe states I used minced garlic as this is what I had on hand and I was very pleased with the outcome! Thanks for the great recipe.