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Bring a large pot of water to a boil.
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Meanwhile, trim and shred Brussels sprouts. Save cores for another use (see Chef’s secrets).
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Cook pasta according to package directions. Add Brussels sprout leaves 1 minute before pasta is finished cooking. Strain, return to the pot and set aside.
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Finely chop garlic. Cut chicken breast in half lengthwise, then cut into pieces.
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Heat oil in a large non-stick skillet set over medium-high heat.
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Add chicken and garlic. Season generously with pepper and add a pinch of salt. Cook for 10 to 12 minutes or until chicken is cooked through, turning halfway through.
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Meanwhile, in a large measuring cup, whisk milk and flour together until flour is completely dissolved.
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Sprinkle chicken with herbes de Provence and add white wine. Use a wooden spoon to stir and loosen cooking juices from bottom of skillet. Continue cooking for 1 minute.
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Pour milk mixture into skillet and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until sauce becomes thick and creamy.
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Grate Parmesan using a fine grater.
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Pour sauce and chicken into the pot of pasta. Mix well.
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Divide pasta into 6 bowls, garnish with grated Parmesan and serve.
This recipe is best prepared at the last minute and keeps for 4 days in the refrigerator.
Chef’s secrets
- Orecchiette have a round, concave shape reminiscent of a small ear. In fact, their name comes from the Italian word orecchio, meaning ear. They are found in most grocery stores and delicatessens.
- Since you only need the Brussels sprout leaves for this recipe, you can save the cores for a vegetable soup.
Crédit photo : Maude Chauvin