Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Chicken Florentine Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 878
- Total Fat
- 46 g
- Saturated Fat
- 26 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 183 mg
- Sodium
- 966 mg
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 878
- Total Fat
- 46 g
- Saturated Fat
- 26 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 183 mg
- Sodium
- 966 mg
Ingredients
Directions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
- Toss together the Cheddar, fontina and cornstarch in a bowl.
- Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.
