Before we begin, let me clarify something. This recipe does not contain any alcohol. Rather, it was I who contained alcohol when I made it. When you have your first few days of spring here in St. John’s, where the temperature goes up to the double digits (even 10 is sufficient) and it’s sunny ALL DAY, then the whole city mysteriously sells out of beer. And I’m not even joking. So this recipe came after a beer and a half on a day where I had forgotten my lunch. As a result, I didn’t measure a darned thing. Not that I usually measure anything anyway.
First let’s work on our component parts. Chop up about 2 broccoli florets.
Steam them for a few minutes until they’re bright green.
Slice up 2 boneless, skinless chicken breasts.
Sauté them with a bit of garlic and olive oil until they’re cooked through.
Boil up some egg noodles until tender.
If you have them (I didn’t), I would also recommend chopping up and cooking some mushrooms, as well, to complement the cheese and to add flavour to the chicken.
And the sauce is easy peasy. Start with grating up some asiago, or whatever cheese you like. In hindsight, the Pie and I think we would temper the asiago with something a little more mild, like a white cheddar.
Finely chop 1 onion.
Plop that in a small saucepan with a dollop of butter and another dollop of garlic.
Sauté the onions until they are translucent.
Add in about 2 tablespoons flour and stir that around to get all the onions coated in flour.
Pour in some milk, and stir to thicken. Add in a bit more milk, then add the cheese and stir it in until it’s all melted.
Toss your broccoli (mushrooms) and chicken in the pot with the cooked, drained egg noodles and toss that around.
Add the sauce and toss to coat. Serve immediately. Serves six.