Chicken Gratinata

• 2 cups cooked chicken breast cut into chunks.
• 1 tsp. salt-free 17 seasoning
• 2 cups broccoli florets
• 3/4 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 clove garlic minced
• 1/2 cup butter
• 1/3 cup flour
• 1 pint heavy cream
• 1 cup half and half
• 2/3 cup parmesan reggiano cheese
• 2 cups grated mozzarella cheese
• 1 tsp. coarse ground pepper
• 1 tsp. kosher salt or creole seasoning
• 1 (1lb.) pkg. farfalle

1. Cook farfalle per package instructions. Meanwhile in a large dutch oven, melt butter, stir in salt free seasoning and mix well. Add onion, garlic and mushrooms. Saute for 4 minutes. Add flour to make a roux. Add cream and half and half. Stir continuously over medium heat until it begins to thicken. Add paremsan reggiano cheese and stir until blended. Add chicken and broccoli and heat until sauce is thick. Add pepper and salt or creole seasoning and stir. Remove from heat. Drain pasta and add to the chicken and vegetables. Toss to coat well. Place a serving in an oven proof dish, top with 1/4 cup mozzarella and heat in 375 degree oven until cheese melts. Serve immediately.

chicken, salt, broccoli florets, mushrooms, onion, garlic, butter, flour, heavy cream, parmesan reggiano cheese, mozzarella cheese, coarse ground pepper, kosher salt, farfalle

Taken from www.epicurious.com/recipes/member/views/chicken-gratinata-1200204 (may not work)