Ingredients
Directions
- 1
In a large pan on medium high heat add olive oil and seasoned chicken breast. Cook for 4 minutes on each side. Pour in chicken stock, cover and cook until done and tender enough to shred. Shred chicken and sit aside
- 2
Add bacon and pancetta to large pot, cook until done remove from the pot. In the remaining grease add diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 3
Add butter, flour, and mix until well combined. Pour in chicken broth, stir until combined. Add the carrots, and broccoli. Cook for about 5 minutes, stirring occasionally. Reduce heat to a simmer and cook until the vegetables are tender, about 10-15 minutes
- 4
Pour in milk, heavy cream, same seasonings from the chicken and mix until well combined. Add shredded chicken, cheddar cheese, bacon, and pancetta . Stir until well combined taste and adjust seasoning as needed with more salt and pepper.
