Chicken Mac
When you want Mac & Cheese to be a whole meal - you add bacon, chicken and a little bit of a kick!
Ingredients
- 2 lb Chicken Breast
- 1 qt Chicken Broth
- 3 Garlic Cloves minced
- ½ lb Bacon cut into ½inch pieces
- 1½ lb Short Pasta elbows, penne, rotini, etc.
- 3 Green Onions chopped
For Cheese Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tsp Garlic Salt
- 1 cup Broth chicken or vegetable
- 1 tsp Ground Mustard
- 1 7 oz can Green Chilies diced
- 1 cup Heavy Cream
- 2 cup Cheddar Cheese shredded
Instructions
- Start water boiling for pasta.
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
- In a sauce pan over medium high heat, add chicken broth, chicken and garlic. Boil for 20 minutes. Remove from pan and chop into bite-sized pieces.
- Add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water. Return to pot away from heat.
- In a sauce pan over medium heat, add butter and garlic salt. Once melted add flour and mix together. Cook for 3 minutes then whisk in broth and ground mustard. Cook for 3 minutes and add green chilies. Cook another 2 minutes then whisk in heavy cream. Cook for 2 minutes and add cheese (one handful at a time) until completely melted.
- Pour cheese sauce over cooked pasta. Add chicken and half of bacon. Stir until fully combined. Serve in a shallow pasta bowl and garnish with remaining bacon and scallions.
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