Chicken, Broccoli & Cheese Trottole

 Chicken, Broccoli & Cheese Trottole

The cooler weather gives me a hankering for casseroles but with school, football, weaning calves and a full schedule I need something a little quicker but just as satisfying.  This all makes a skillet meal just the ticket.

This Chicken, Broccoli & Cheese Trottole will please the whole family.  I used smoked Gouda in the creamy cheese sauce and it was the perfect compliment to the seared chicken pieces and the broccoli.  I found trottole pasta, which means spinning tops, and really liked it in this dish.  It is a substantial pasta and held up well with the sauce.  You could substitute penne, rotini, or whatever you have on hand.

Chicken, Broccoli & Cheese Trottole

Ingredients:

• 16 oz Trottole pasta, cooked according to package directions
• 1 ½ pounds boneless, skinless chicken breasts, cut into bite size pieces
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• ½ teaspoon salt
• 1 cup half and half
• ½ cup chicken broth
• 2 cups shredded smoked Gouda cheese
• ¼ teaspoon ground chipotle
• ¼ teaspoon ground mustard
• 4 cups steamed broccoli

Cooking Directions:

While pasta is cooking, add olive oil to skillet and place over medium-high heat.  Add chicken and season with salt and pepper.  Cook, stirring to brown all sides of chicken until chicken is cooked through, about 8 to 10 minutes.

Remove chicken from skillet and set aside.

Add butter to skillet and when it is melted, whisk in flour and salt.  Cook for 1 to 2 minutes and whisk in half and half and chicken broth.  Cook, whisking constantly about 2 minutes.  Stir in shredded cheese and continue to stir until cheese is melted and sauce is smooth.  Add chipotle and ground mustard, stirring until well combined.

Add cooked and drained pasta, chicken and steamed broccoli.  Toss to coat and mix thoroughly.  Continue to cook about 5 minutes or until all is heated through.

Serve immediately.