Creamy Chicken Broccoli Stuffed Shells

Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Cook the Broccoli (1 head) , Onion (1) , Garlic (2 cloves) , and Sage Leaves (6) in it for 3-4 minutes to let them start to soften.

Add in the Boneless, Skinless Chicken Breasts (455 g) and let it cook through completely for another 3-4 minutes. While it cooks, season the mixture generously with Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) .

When the chicken is cooked, add in the White Wine (80 mL) and let everything simmer in the wine for another 4-5 minutes. The wine should almost cook off completely with just a little left in the bottom. Remove everything from the pan and transfer it to a plate. Set it aside and start on the sauce.

Add the Butter (90 g) and All Purpose All-Purpose Flour (45 g) to the pan and whisk them together until you have a thick, golden paste. Slowly add in the Milk (720 mL) while you keep whisking until you have a smooth sauce.

Then whisk in the Dijon Mustard (15 g) , Ground Nutmeg (1 pinch) , and an extra pinch of Salt (1 pinch) . Let the sauce gently bubble and thicken for 10 minutes, whisking it occasionally.

Meanwhile, bring a large pot of water to a boil and cook the Jumbo Pasta Shells (25) in it until tender, about 7-8 minute. Drain them and lay them out on a clean surface to let them cool enough to handle.

When the sauce is done, take half of the White Cheddar Cheese (115 g) and whisk it in until smooth. Take the pan off of the heat.

Generously fill all of the shells with the filling and lay them out in a single layer in the baking dish. Then take the remaining White Cheddar Cheese (115 g) and sprinkle it evenly on top of each shell.