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I was super excited for this one. I went to the store and they had bulk upon bulk of mushrooms reduced. I knew what that meant I gotta use them up quick. Which I thought wasn’t a issue because mushrooms are my absolutely favorite fungus. I figured I could stew them, I could braise them, even use them as a thickener. So I had a couple mushroom options ready to go. I made a chicken and mushroom dish then I made the mistake of waiting two days. When I excitedly realized I had rigatoni, heavy cream, wine and cheese. I just new it would be the perfect time to make a baked rigatoni. When I began cooking and pulled out the mushroom I had zero survivors. Devastated, I had to think of a plan b because I was having baked rigatoni tonight. I figured the next best thing was chicken and broccoli and let me tell you I didn’t even miss the mushrooms. You just cant go wrong with creamy broccoli. Try this dish out and let me know what you think!

Ingredients

• 3 Chicken breast
• 1Tb Herbs de Provence
• Salt
• Pepper
• 1c White Wine
• 3c Heavy Cream
• 6 Garlic Cloves, chopped
• 2 Broccoli Crowns, Segments bite sized
• 12oz Rigatoni
• 1 small onion, diced
• 2-3c Mozzarella Cheese
• 1/4c Parmesan Cheese, grated
• 2Tb butter

Directions

• Season chicken with herbs de provence and generously with salt and pepper on both sides. Sear in a hot pan over medium high heat 7 minutes per side till cooked throughout.
• Once removed from pan add in butter, onions and garlic. Add in white wine scrape pan and simmer till reduced slightly.
• Add In heavy cream and reduce by 1/4 of cream. Toss in broccoli segments and stir.
• Season sauce with salt and pepper to taste.
• Boil Rigatoni in heavily salted water according to package instructions. Toss in cream sauce and add in mozzarella (reserve some for the top).
• Butter baking pan and add in coated pasta. Top with parmesan cheese and mozzarella.
• Bake at 400 for 10 minutes. till golden and bubbly. Enjoy!