- Bring a large pot of water to a boil.
- Meanwhile, trim and shred Brussels sprouts. Save cores for another use (see Chef’s secrets).
- 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.
- Finely chop garlic. Cut chicken breast in half lengthwise, then cut into pieces.
- Heat oil in a large non-stick skillet set over medium-high heat.
- 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.
- Meanwhile, in a large measuring cup, whisk milk and flour together until flour is completely dissolved.
- 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.
- 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.
- Grate Parmesan using a fine grater.
- Pour sauce and chicken into the pot of pasta. Mix well.
- 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.
- 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