Posted: Nov 9, 2012 4:02 PM
Updated: Nov 9, 2012 4:25 PM
TUCSON - Today on "Let's Make a Meal," Chef Christopher Cristiano from Sauce stopped by to make:
Pasta Chicken, Broccoli & Cheese Sauce (serves 2)
16 oz. Orecchiette shells or your favorite pasta noodle
12 fl. oz. Cheese sauce
6 oz. Shredded chicken prepared your favorite way
6 oz. Broccoli florets, blanched
1 oz. Parmesan, shredded
2 pinches Parsley, chopped
1. Cook pasta according to instructions on package, drain
2. Heat chicken and broccoli in 6-inch pie pan in the oven for 2-3 minutes
3. Toss pasta, chicken, broccoli and 4 oz. of cheese sauce in a bowl together
4. Place in serving bowl and top with remaining cheese sauce
5. Garnish with cheese and parsley
2 oz. Chicken stock
24 oz. Water (room temperature)
2 lb. Havarti and cheddar, grated
1 ¼ lb. Velveeta Cheese, cubed
¼ gallon Heavy cream
1 ½ tsp. Kosher salt
¼ tsp. Ground pepper
¼ tsp. Sugar
1. Mix chicken stock and water, stir to dissolve
2. In a large sauce pan, combine heavy cream, chicken stock mix, salt, pepper, sugar and bring to a boil.
3. Remove from heat.
4. Mix equal parts of mixture and cheeses in a blender and blend until smooth. Continue to blend equal parts until entire mix is blended. Important: Keep hand over top of blender and hold tight.
Here's the recipe for the salad:
1/4cup lemon juice
¼ cup red wine vinegar
1 cup olive oil
½ cup blue cheese
Blend in blender until smooth
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