INGREDIENTS
- 2 tablespoons of olive oil
- 450 g of Crysbro Chicken breasts
- 8 ounces of elbow macaroni/pasta
- 1 chopped medium onion
- 2 minced garlic cloves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons all-purpose flour
- 2 cups of milk
- 1 teaspoon dried mustard
- 1 cup shredded mozzarella cheese
- 2 cups shredded Cheddar Cheese
- ¼ cup grated Parmesan Cheese
DIRECTIONS
- Cook the pasta according to the instructions in the package and drain and rinse with cold water. Set aside.
- Heat the olive oil in a large skillet and cook the chicken breasts well and leave them aside. After they cool down shred the chicken into pieces and leave aside.
- To the same skillet add the onions and cook for 3-5 minutes until translucent. Then add the garlic and cook for 30 seconds until aromatic. Add salt and pepper to taste.
- Sprinkle the flour over the onion mixture and give it a stir for a minute and add the milk and dried mustard. Add the mozzarella and Cheddar Cheese and stir it in and cook until the cheese is completely melted
- Add the Chicken and pasta together and stir everything in, and add any seasoning as per the taste.
- Garnish with fresh parmesan cheese and serve hot!