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In a large pot of boiling water, cook the fusilli 9 minutes.
Meanwhile, cut the thighs into pieces and remove visible fat.
In a measuring cup, combine the Dijon mustard, chicken stock, shallot and cream.
In a frying pan over high heat, brown the chicken with olive oil for about 2 to 3 minutes. Pour in the mustard sauce, reduce heat to medium-low and continue cooking for 8 to 9 minutes until the chicken is cooked.
After the fusilli have cooked for 9 minutes, add the broccoli to the cooking water and cook the pasta and broccoli together for 2 minutes.
Drain the pasta and broccoli. In the pot, combine the chicken, sauce, pasta and broccoli. Serve.