Stuffed shells with chicken, cauliflower and broccoli

Preparation : 45 min Cooking : 45 min Difficulty : easy Servings : 4 à 6

Ingredients for the shells

340g giant shells
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
Olive oil
2 lb ground chicken
1 cup broccoli cut into small florets
1 cup cauliflower cut into small florets
3 tablespoons maple syrup
1/2 teaspoon Provence herbs
3 cups grated mozzarella cheese
Salt and pepper from the mill

Ingredients for the sauce

3 tablespoons butter
3 garlic cloves, finely chopped
3 tablespoons all-purpose flour
4 cups milk
1 1/2 cup finely grated parmesan cheese
1/2 teaspoon Provence herbs
Salt and pepper from the mill

Preparation

In a large saucepan filled with salted boiling water, cook shells al dente following instructions on the package. Pour into a colander, rinse with cold water to stop cooking and drain well. Set aside.
In the same saucepan over medium heat, add the onion, garlic and a dash of olive oil. Season with salt and pepper then stir. Cook 3 to 4 minutes, stirring.
Add ground chicken, broccoli, cauliflower, maple syrup, Provence herbs and season with salt and pepper. Cook stirring for 7 to 8 minutes. Break meat into small chunks. Drain and return to the saucepan, out of the heat. Add 1 cup mozzarella cheese and toss.
In a saucepan over medium heat, melt the butter and add the garlic. Cook stirring for 2 to 3 minutes.
Add the flour and mix. Cook for 2 minutes, stirring.
Add milk, parmesan cheese and Provence herbs then season with salt and pepper. Stir with a whisk to dilute flour.
Bring to a boil, reduce to low heat and cook for 3 to 4 minutes, stirring, until sauce is slightly thickened. Taste and adjust seasoning if necessary. Pour 1 cup of sauce with the meat mixture and toss.
Preheat the oven to 400°F.
Pour 1 ladle of sauce into the bottom of a large baking dish (or two) and spread. Stuff the shells and place in the baking dish. Cover the shells with the rest of the sauce and bury with the rest of the mozzarella cheese.
Place in the oven and cook for 10 minutes. Put oven at BROIL and continue cooking for 2 to 3 minutes or until cheese is golden. Serve immediately !

Our wine stewards suggest

+- 20$ BONTERRA VIOGNIER NORTH COAST 2016

Cream, chicken, mushroom = a good Viognier! It is organic, comes from California and the palate is velvety. The nose is reminiscent of honey with subtle floral notes, undergrowth, peach and vanilla on the finish. Match more than perfect for these comforting pastas!

ARRAKIS, BROUHAHA, 4.5%

Seasoned with an addition of dunes pepper, the Arrakis will offer you notes of lemon, orange and spice. Its lemony notes will complement the creamy sauce to bring a light freshness touch. The season yeast and pepper dunes will spice up the dish by offering sweet notes of black pepper and pine resin that will mingle with the vegetal and earthy notes of spinach and mushrooms. ItWith its fairly thin body, this beer will slice in the cream of the dish for an agreement in lightness.

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