Seared Chicken with Pesto Shells + Cheese - Ends + Stems with Chef Alison

Ingredients

• 4 teaspoons Kosher Salt (divided)
• 1 bunch Broccolini
• 1 pound Shells Pasta (medium size, or pasta of your choice)
• 1 pound Chicken Breast (boneless, skinless)
• 1 teaspoon Extra Virgin Olive Oil
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Flour
• 1 1 ⁄ 2 cups Whole Milk
• 1 1 ⁄ 2 cups Cheddar Cheese (grated)
• 1 ⁄ 3 cup Pesto (store bought is fine here)
• 1 ⁄ 4 teaspoon Black Pepper (freshly ground, optional or to taste)