Mom’s Chicken and Broccoli Baked Ziti

Name: Mom’s Chicken and Broccoli Baked Ziti
Cook time: 55 min
Yield: 8 servings
Ingredients: 2 pieces Chicken Boneless Skinless Chicken Breasts 1-1+1/2 lbs.; 0 Kosher Salt To taste; 0 Black Pepper To taste; 1 Tbsp Avocado Oil; 1 Tbsp Butter; 16 oz Ziti Pasta; 4 Tbsp Butter; 1 medium Leek Cut in half and sliced thin; 2 cloves Garlic Minced; 4 cups Broccoli Finely chopped; 0.25 cup Flour; 4 cups 2% Milk; 0.5 cup Parmesan Cheese; 1.5 tsp Kosher Salt; 0.5 tsp Black Pepper; 0.25 tsp Ground Nutmeg; 0 dash Cayenne Pepper; 1.5 cups Grated Mozzarella; 0.25 cup Parmesan Cheese Grated

A comforting baked ziti dish with succulent chicken, vibrant broccoli, and a creamy cheese sauce, topped with bubbly mozzarella.

By @healthyeatingfeed

Original recipe source

Cook time: 55 minutes

Servings: 8

Ingredients

2 pieces Chicken Boneless Skinless Chicken Breasts 1-1+1/2 lbs.
0 Kosher Salt To taste
0 Black Pepper To taste
1 Tbsp Avocado Oil
1 Tbsp Butter
16 oz Ziti Pasta
4 Tbsp Butter
1 medium Leek Cut in half and sliced thin
2 cloves Garlic Minced
4 cups Broccoli Finely chopped
0.25 cup Flour
4 cups 2% Milk
0.5 cup Parmesan Cheese
1.5 tsp Kosher Salt
0.5 tsp Black Pepper
0.25 tsp Ground Nutmeg
0 dash Cayenne Pepper
1.5 cups Grated Mozzarella
0.25 cup Parmesan Cheese Grated

Instructions

Preheat your oven to 375°F and bring a large pot of salted water to a boil for the pasta.
Pound the chicken breasts until they are about 1/2 inch thick, then season with salt and pepper on both sides.
Preheat a large skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of avocado oil. Place the chicken in the skillet and cook until golden brown on both sides and the internal temperature reaches 165°F (about 5-6 minutes per side). Let the chicken rest for 5 minutes, then slice into bite-size cubes.
Cook the ziti pasta until al dente, about 1-2 minutes less than the package directions, drain, and set aside.
In a large pot over medium heat, sauté the leeks in 4 tablespoons of butter for 1 minute, then add the minced garlic and sauté for 1 more minute. Add the broccoli and continue to sauté for 2-3 minutes until the veggies are tender.
Stir in the flour, then add the milk 3/4 cup at a time, stirring to incorporate before adding more. Once all the milk is added, turn the heat up to medium-high until the mixture bubbles and thickens slightly. Turn the heat back down to medium and add the parmesan, salt, pepper, nutmeg, and cayenne.
Turn off the heat and stir in the pasta and chicken. Transfer the mixture into a greased 9x13-inch baking dish and top with mozzarella and additional parmesan cheese.
Bake uncovered for 20-25 minutes until the top is deep golden brown in spots. Enjoy!