Description
A rich and delicious midweek pasta dish for the whole family!
Ingredients
- 2 whole Chicken Breasts
- 1 teaspoon Sea Salt
- ½ teaspoons Fresh Ground Black Pepper
- 4 cloves Garlic, Crushed, Divided
- 2 Tablespoons Olive Oil, Divided
- 1-½ cup Broccoli Florets
- 1 whole Red Pepper, Diced
- ½ pounds Penne Pasta
- 2 whole Leeks, Trimmed And Cut Into Thin Slices Sideways
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Whole Milk
- 1-½ cup Gouda Cheese, Grated
- ⅓ cups Parmesan Cheese, Grated
- 2 Tablespoons Fresh Choppped Parsley
Preparation
Preheat oven to 350ºF and have ready a 8-inch round deep sided (or equivalent size) baking dish.
Place chicken between two sheets of parchment paper and pound to about 1 inch thickness. Season both sides with salt and rub about 1/2 of the crushed garlic. Heat 1 tablespoon olive oil in a large skillet set over high heat. Cook chicken on each side for about 5–7 minutes. Remove from heat, cut into bite size pieces and set aside.
Meanwhile, place broccoli in a colander and pour over boiling water. Set aside.
In a large skillet set over medium heat, add remaining oil and garlic. Add peppers and leeks and cook, stirring occasionally, for about 8 minutes. Remove from heat.
Cook pasta according to package instructions, drain and set aside.
In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in milk. Continue doing this until you have added all the milk and have a slightly thick sauce. Reduce heat to medium low and add most of both cheeses, reserving a little for the top. Stir well until cheese has melted into the sauce. Season with a little bit of salt and pepper and add chopped parsley. Stir and remove from heat.
Add chicken, pasta, vegetables and sauce to oven dish and stir well to combine. Sprinkle remaining cheese on top and bake 20–25 minutes.
