1Preheat oven to 375F and bring a large pot of salted water to a boil for the pasta.
2Pound chicken breasts to ~1/2" thick, season with salt and pepper.
3Preheat a large skillet over medium heat and add avocado oil; cook chicken until golden brown on both sides and internal temp reaches 165°F (5-6 mins per side).
4Let chicken rest for 5 mins, then slice into bite-size cubes.
5Boil pasta until al dente (1-2 mins less than package directions), then drain and set aside.
6In a large pot, sauté leeks in butter for 1 min, then add garlic and sauté for 1 more min.
7Add broccoli and sauté for 2-3 mins until tender.
8Stir in flour, then add milk 3/4 cup at a time, stirring to incorporate.
9Turn heat to medium-high until mixture bubbles and thickens, then reduce heat to medium.
10Add parmesan, salt, pepper, nutmeg, and cayenne.
11Turn off heat and stir in pasta and chicken.
12Transfer to a greased baking dish, top with mozzarella and parmesan.
13Bake uncovered for 20-25 mins until golden brown.
Ingredients
2 Chicken Boneless Skinless Chicken Breasts
1 Kosher Salt
1 Pepper
2 Tbsp Avocado Oil
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
1.5 tsp Kosher Salt
0.5 tsp Pepper
0.25 tsp Ground Nutmeg
1 dash Cayenne Pepper
0.5 cup Grated Parmesan Cheese
1.5 cups Grated Mozzarella
0.25 cup Grated Parmesan Cheese
Equipment
large potknifecutting boardlarge skilletwooden spoon9"x13" baking dish or individual bakers