Gratin de pâtes au poulet et au brocoli

Ingrédients

• 1 1/2 cups dry small shaped pasta
• 3 cups fresh broccoli florets
• 2 Tbsp. olive oil
• 1 lb. chicken tenders, cut into bite size pieces
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4 – 1 cup chicken broth
• 4 oz. cream cheese, cut into cubes
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 Tbsp. shredded Parmesan cheese
• Kosher salt and fresh black pepper

Préparation

1. 1

   Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in broccoli florets. Drain and set aside.

2. 2

   In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper. Heat olive oil in a large sauté pan over medium-high heat and cook chicken for few minutes until no longer pink on the outside.

3. 3

   Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted. It’s okay to have small speckles of cream cheese. It will incorporate when baked. Stir in 3/4 cup mozzarella until melted. The sauce will slightly thicken.

4. 4

   Turn off heat and gently fold in cooked pasta and broccoli. Transfer to a baking dish, cover with foil, and bake in a preheated 375 degree F oven for 15 minutes.

5. 5

   Top with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 3 minutes or until cheese is melted. Let rest for 5 minutes before serving.