Prep time: 5-10 minutes
Cook time: 35-40 minutes
Total time: 40-50 minutes
Servings: 4
Ingredients:
2 Exceldor chicken breasts, cut into strips
5 ml (1 tsp) garlic powder
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) herbes de Provence
250 g short pasta (such as shells or macaroni)
500 ml (2 cups) broccoli florets
45 ml (3 tbsp) butter
45 ml (3 tbsp) flour
2 cloves garlic, minced
750 ml (3 cups) Nutrinor milk
250 ml (1 cup) chicken broth
750 ml (3 cups) grated Fromagerie Perron aged cheddar cheese (around 1 brick and ½)
Instructions:
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions.
Three minutes before the pasta is finished cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, then set aside.
In a bowl, toss the chicken with the spices and a drizzle of olive oil. Season with salt and pepper.
In a deep skillet, heat a little oil over medium-high heat. Cook the chicken pieces until golden brown and cooked through (about 2-3 minutes per side). Remove and set aside.
In the same skillet, add the butter and let it melt. Add the flour and cook for about 1 minute to make a roux.
Add the chopped garlic and gradually add the milk and chicken broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for a few minutes until the sauce thickens.
Stir in half of the grated cheddar cheese and stir until melted.
Preheat oven to 375°F (190°C).
In a baking dish, place the drained pasta and broccoli.
Add the creamy sauce and chicken. Mix well to coat the pasta and chicken with the sauce.
Top with the rest of the grated cheddar cheese. Bake for 15-20 minutes, until golden brown and heated through.
