Makes one deep 9x13 tray
- 750g chicken thigh meat
- 1 Tbsp salt
Place chicken in a medium-size saucepan and cover with water. Add salt and simmer for 20 minutes. Turn off heat Keep it in the water for another 10 minutes. Remove from water and let cool. Once cool, shred it.
- 2-3 cups chopped broccoli
Chop broccoli into very small pieces. Put it in the hot chicken stock and it let it simmer for around 2 minutes. Remove the broccoli from the stock and put aside.
- 2 tablespoons butter
- 250g mushroom
- 6 garlic cloves, mashed
- 1.5 lemons, juiced
- 2 cups cream
- 1 tsp salt
Mash garlic and thinly slice the mushroom. In a large pot, melt butter, add the mushroom and mashed garlic. Cover the pot and let it cook for about 5 minutes. Add the broccoli, shredded chicken, and lemon juice. Mix and add the cream and salt.
- 500g shell pasta
- 1 cup pasta water
- 2 cups mozzarella, shredded
Boil pasta until al dente then add it to the pot, along with the pasta water, with the rest of the ingredients.
Transfer to a deep 9x13. Sprinkle with mozzarella. Cook in preheated oven at 375°F for about 20-30 minutes.