Tuesday, 29 January 2008

Ziti with Chicken and Broccoli in a White Wine Cheddar Sauce

1 lb. ziti
3 Tbsp butter
1/2 cup roasted garlic paste (made by roasting garlic in oven and squeezing garlic out of skin)
3 Tbsp all-purpose flour
1/2 c. dry vermouth or dry white wine
2 c. low-sodium chicken stock
1 large head of broccoli, cut into florets(about 2 c.)
10 oz. cooked chicken, cubed or shredded (about 2 c.)
3 oz. aged reserve cheddar (preferably white), grated (about 1 1/2 c.)
4 - 6 thin strips of Parmesan cheese (optional)
salt and ground pepper
Bring 4 qt. of water to a boil in large pot and cook ziti according to box directions to only al dente and set aside. At the same time, lightly steam broccoli florets on to of pan in steamer and set aside. Meanwhile, melt butter in large nonstick skillet over medium heat. When just coming to foaming, add garlic paste and cook about 1 min. Add flour and cook until beginning to turn golden (about 2 min.) Add vermouth and cook about 1 min. Stir broth into pan and simmer sauce until slightly thickened (about 2 min). Add cheddar and stir constantly while returning to a boil. Fold in ziti cook for one minute additional and remove from heat. Add broccoli and chicken and fold until sauce covers uniformly. Plate and top with one or two strips of Parmesan (optional) and serve.

recipe and photo from Amber's Delectable Delights
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