باستا الدجاج مع البروكلي

We season the chicken breasts with all the herbs and spices (you can do this step a day ahead and leave it in the refrigerator).

In a very hot, large skillet, add a little oil and cook the chicken pieces on both sides until they are fully cooked and have a crispy crust.

Wipe the skillet if there are any burnt remnants, then add the butter and sauté the onions and garlic over medium heat until they become fragrant (3-4 minutes).

Add the flour and mix everything together, then slowly add the cream and milk while whisking continuously. Continue to cook over medium heat until the mixture thickens slightly. Add the cheese and adjust the salt and pepper to taste.

In a large pot, boil water. Add the entire package of broccoli and cook for 3-4 minutes at most, then do the same with half a package of peas. Remove them from the boiling water and set them aside in a colander. Cook the pasta in the same water.

Mix the chicken, vegetables, and pasta with the creamy sauce. Sprinkle cheese on top along with a dash of red pepper flakes and dried oregano

Cover with parchment paper and aluminum foil, and bake in a preheated oven at 200°C (390°F) for 20-25 minutes. Then remove the cover and continue baking until the top is golden brown.