Rating: 4 stars
36 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

A little bit of turmeric enhances the color here; it's a bit of a trick that makes you perceive the sauce as cheesier than it actually is.

Ann Taylor Pittman
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

  • While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

  • Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Nutrition Facts

343 calories; fat 12.2g; saturated fat 6.5g; mono fat 3.7g; poly fat 0.9g; protein 26g; carbohydrates 31g; fiber 2g; cholesterol 64mg; iron 2mg; sodium 647mg; calcium 265mg.
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