Ingredients:
2 tablespoons softened butter
1 1/2 lbs boneless chicken breasts
1/3 cup dry white wine
1 1/2 cups chicken broth
1 teaspoon dried tarragon
2 whole cloves (optional)
1 onions, chopped
1 clove garlic, minced
salt and pepper
4 cups tortiglioni ( or any other short pasta)
2 cups broccoli florets
2 tablespoons all-purpose flour
1/2 lb canadian havarti cheese, shredded
3/4 cup breadcrumbs
Directions:
Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides.
Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper.
Bring to a boil over high heat.
Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender.
Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta.
Drain and set aside.
Remove the chicken from the casserole and cut into dices.
Keep warm.
Mix together the second half of butter and the flour.
Stir in mixture to remaining juices in casserole.
Bring to a boil over medium heat, stirring constantly.
Remove from heat, gently stir in tortiglioni, broccoli and chicken dices.
Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs.
Cook in the oven at 350FF (180 C) for 8 to 10 minutes, until golden brown.
Serve hot.
Servings: 4
Time preparation: 60 min.
Time total: 95 min.