Your supper will move from good to gourmet with this delectable tomato tart made with Stella® Cheese.
| Prep Time: | 15 mins |
| Cook Time: | 39 mins |
| Total Time: | 54 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package rotini pasta, uncooked
- 2 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 2 cups broccoli florets, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- salt and pepper to taste
- ⅛ teaspoon chipotle chile powder (Optional)
- 2 cups Cheddar cheese, shredded
- ¼ cup onion, finely diced
- 1 pound ground chicken
- 1 cup sour cream (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
- Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
- Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
- Preheat oven broiler to High. Lightly grease 9×13 inch baking dish.
- Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
- Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.
Nutrition Facts
| Calories | 781 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 3 g |
| Protein | 42 g |
| Saturated Fat | 20 g |
| Sodium | 405 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
It was okay, not much flavor to be honest. I skipped on chipotle chili powder because im not a fan of spicy but im thinking maybe i should have added it because it was very bland
This was great but I made it more Keto friendly by substituting cauliflower for the pasta. I cut into bite size pieces then steamed till al dente and removed from steam so it will air dry while finishing the remaining steps. A couple other things I’ll do next time is under step 2, I only used the stems for this first cup of broccoli and next time I’ll make sure to cook it only 3 mins or so because it was overcooked (maybe I cooked too long originally). Under step 3, I sautéed onion first, then browned chicken till just a little liquid left then added remaining broccoli (florets) and cooked till liquid evaporated. For step 5, I stirred in sour cream to broccoli sauce then added chicken mixture and then folded in the cauliflower and topped with remaining cheese. For step 6, I will bake it next time at 350 till bubbly and golden brown on top (20 mins or so). Broiling only browned the top and the rest of the dish was barely warm. All in all a great simple recipe for a comfy winter dinner! Could even be made with tuna or ground beef as well.
I have made this a few times and it has always been a hit. Super easy to double. I find it easier to make either the sauce or chicken in the pasta pot as I only have one giant skillet. I am not the most organized and this one definitely gets easier and faster with practice as there are many things that can be done while waiting on cook time.
We really liked it and it was easy to make
This is now a staple in my home! My best friend is a chef and now has it on the menu!! He’s doing a trial run and getting amazing feedback! He makes it the way I do and I add the chipotle and sour cream AND SOMETIMES a bit of sriracha 😉
It was a hit with my family! Will definitely add it to my weekly easy recipe rotation.
My 9 yr old ate two servings of this for three days in a row and on the fourth night she was disappointed it was all gone. I didn’t use any better, only oil.
Despite not caring much for broccoli, I found this quite good.
I also made a few alterations, but this is so amazing as a starting point.
This turned out nicely but I felt it needed more seasoning or pizzazz or oomph! Kids loved it but we agreed maybe more chipotle chili pepper. I didn’t add sour cream, which may have helped, too. Bottom line, I’m going to try it again and add some magic. It’s a great base recipe from scratch I.e. not using a canned soup for the creaminess. Solid recipe with a little room for improvement!
On it’s own this is a 3-star recipe. I had to add some Italian seasonings and garlic to add some flavor to this. I also think next time I make this I’ll make more sauce as it was sort of dry.
Delicious and fairly easy. Took about an hour to make and put together. A great quick and easy weeknight meal.
Ps
Great dish! Added a few strips of bacon, chopped, to the chicken while it was finishing cooking. Used red Cheyenne pepper instead of the chipotle. Wife and I enjoyed it and have lots of leftovers.
Made as directed, pasta too bland. I would suggest less pasta and when sauce is done immediately mixing with pasta.
I made some adjustments based on the reviews I read, and it turned out great – but still not amazingly spectacular. I cooked the recipe as originally written, except added 4 cloves of freshly grated garlic, 2 tablespoons of chopped fresh cilantro, 1 heaping tablespoon of Italian Seasoning and only put in 2 tablespoons of the sour cream. It’s a quick flavorful meal for the family, but you absolutely have to alter the ingredients somehow to avoid an extremely bland meal.
Revised!!!!! Did not use sour cream, used 1 can of cream of mushroom, added bell peppers and onions
It was delicious. Definitely a keeper!
It was a toss up between 3 and 4 stars. It got 3 as it was good as written but there no ‘wow’ factor and I am neither here nor there about making it again. I made it as written with the exception of adding garlic and mixing in asaigo and Parmesan – cheddar on top. Added the sour cream and am glad I did. I like creamy, and I think it may have been a bit ‘drier’ than I liked without the additional moisture. Rotini/Fussilli is spot on for this recipe. I didn’t think it was too much work as it made for a flavorful sauce. I did broil it as I like cheese a bit browned.
Delicious! Very hearty and filling (good for husbands or people who work physical jobs) but if you’re looking for healthy, find another recipe. Used fresh chicken breast and browned it with the onions first. Instead of separating the broccoli, I just put it all in the sauce to skip a step. It’s all going in the same place in the end anyways. Will definitely make again.
I was looking for something quick to use my ground chicken I had in the fridge and this was perfect. I didn’t add broccoli though because I had veggies on the side. Also used Mozzarella instead of cheddar cheese on the top and it made it really amazing.