Ingredients
2 chicken breasts, cut into 1 inch pieces
1 tblsp italian seasoning
1/4 cup olive oil (we chefs call it EVOO)
1 bell pepper, small dice
1 spanish onion, small dice
2 cloves garlic (go ahead, make it 4 cloves!), thinly sliced or grated
3-5 springs chopped fresh thyme
2 tblsp butter
2 tblsp flour
2 cup chicken stock, warm and set aside
1/4 cup 35% cream
1cup grated parm
1 cup grated mozzarella
2 cup broccoli florets
2 tblsp pesto of choice
2 cups cooked rice (we like brown rice at home, it has a nice nuttyness to it)

Instructions
*Preheat oven to 375
1. Cut the chicken into pieces and marinate with 1 tbsp olive oil and Italian seasoning.
2. Preheat your cast iron pot or Dutch oven over medium heat until the pot is hot.
3. Add 1 tbsp olive oil to the preheated pot and cook the chicken until browned on all sides.
4. Remove the chicken from the pot and set it aside.
5. Add another 1 tbsp olive oil to the pot and cook the onions and peppers until tender.
6. Add the garlic and cook for just 2 minutes.
7. Add the thyme and cook for 1 minute.Add the butter and melt it. Stir in the flour and cook for 2–3 minutes; this ensures the dish doesn’t have a raw flour taste.
8. Ladle in the chicken stock, whisking thoroughly after each ladle to prevent clumping.
9. Once all the stock is in, allow it to simmer for a few minutes. Then, add the cut-up broccoli and pesto, letting it come back to a simmer.
10. Fold in the parmesan cheese and top with mozzarella.
11. Place the covered pot into your preheated oven for 20 minutes.
12. Remove the lid and broil until the cheese is golden and bubbly.Serve over rice or your favorite style of potato

Enjoy! Be sure to tag @marketfreshguelph and let us know if you try this recipe.