Serves 6
Prep time 20 minutes
Cook time 20 minutes
Ingredients:
1 1/2 cups of shredded, roasted chicken
½ cup cherry tomatoes, blended until smooth
1 leek, sliced (only the white part)
3 tablespoons of grass fed parmesan cheese* for vegan option, use Violife parmesan
1 head of broccoli (cut into bite-size florets)
Salt and pepper to taste
Instructions:
- In salted boiling water, cook broccoli until al dente (about 4 minutes)
- Sauté leeks in olive oil until golden, adding water when necessary to ensure they don’t dry out or burn
- Salt leeks to taste
- Make béchamel (see below)
- Add all ingredients to the béchamel sauce and mix well
- Place in a casserole dish, top with parmesan
- Bake in preheated oven at 350 degrees for 15 minutes or until golden on top
Béchamel Sauce Ingredients:
2 tablespoons olive oil
3 tablespoons tapioca flour
2 cups of unsweetened almond milk
1 teaspoon grated nutmeg
2 tablespoons grass fed parmesan *for vegan option use Violife vegan parmesan
1 teaspoon of salt
1 teaspoon of pepper
Instructions:
- In a pot, on medium heat, put olive oil and tapioca flour.
- Whisk until smooth
- Add almond milk and whisk slowly until it thickens
- Turn off the flame
- Add nutmeg, salt, pepper, and parmesan
Recipe created for SWW® By Karly Siciliano
