Recipe by Tonya Lundahl Meade
"This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers."
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skinless, boneless chicken breast halves
broccoli, cut into small pieces
red bell pepper, chopped
serrano chile pepper, minced
habanero pepper, minced (wear gloves)
chopped fresh mushrooms
grated Parmesan cheese
arugula, or to taste
This was delicious. I used oil for the roux and cut back on that a bit.. an used a jalapeno pepper because I am a wimp. Tios doesn't make much sauce so if you like it saucy... make more. For me it was fine..a very light coating of sauce that is pretty much absorbed into the broccoli. Next time I will use panko crumbs on top.. was out this time
I created this meal the other day and I really enjoyed the outcome. The recipe does take about an hour or so all together but the end result was a tasty dish. The only thing I think I'd do diffent when I make this again is I'm goign to make more sauce. For some reason, when I followed the recipe I didn't get enought sauce. I'm sure I did something incorrectly but it was a great meal.
This turned out ok, but nothing I would make again
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chicken Broccoli Casserole with Fresh Arugula
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
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