Cheese, chicken, broccoli, and pasta make this recipe a complete, hearty, and comforting dish.
°2 tbsp. (30 ml) softened butter
°1 1/2 pounds (750 g) boneless chicken breasts
°1/3 cup (80 ml) dry white wine
°1 1/2 cups (375 ml) chicken broth
°1 c. (5 ml) dried tarragon
°2 whole cloves (optional)
°1 chopped onion
°1 clove minced garlic
°Salt and pepper to taste
°4 cups (1 liter) tortellion or other short pasta
°2 cups (500 ml) broccoli florets
°2 tbsp. (30 ml) all-purpose flour
°8 oz (250 g) grated Canadian Havarti*
°3/4 cup (180 ml) breadcrumbs
°1/4 cup (60 ml) fresh chopped parsley
* Preparation :
Melt half of the butter in a large saucepan over medium heat and brown the chicken on both sides. Pour in the wine and chicken broth, add tarragon, cloves, onions, garlic, salt and pepper to taste.
Bring to a boil over high heat. Covering, reduce heat also simmer about 20 to 25 min, to chicken is cook.
Cook the tortillas according to package directions, adding the broccoli florets to the cooking water along with the pasta. Strain the mixture and set aside.
Removing chicken to pan also cut it to cubes. stay warm
Combine the second half of the butter and flour and whisk to combine with the liquids in the skillet.
Bring to boil on heat, stir constantly. Removing to heat & adding tortiglione, broccoli, also diced chicken. Pour to baking dish, sprinkling with filling.
In a bowl, combine cheese, breadcrumbs and parsley; Sprinkle the chicken mixture into the dishes. Bake for 20 minutes or until golden brown.