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Chicken, Broccoli, & Penne Casserole

 

Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.
48

Yield

8

servings

Prep

45

min

Cook

45

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

4 slices whole wheat bread
torn into pieces
8 cloves garlic
minced
2 ½ cups asiago cheese
grated
*
5 tablespoons butter, unsalted
with 2 tablespoons melted
salt and black pepper
to taste
*
1 pound pasta, penne
or ziti
1 onions
finely chopped
¼ teaspoon red pepper flakes
*
¼ cup all-purpose flour
½ cup white wine
*
3 cups milk, whole
2 cups chicken broth, low salt
1 ½ pounds chicken breast halves, boneless, skinless
cut crosswise into 1/4-inch slices
12 ounces broccoli florets
cut into 1-inch pieces

Directions

In a food processor, pulse the bread, 2 cloves of minced garlic, ½ cup of Asiago cheese and melted butter until coarsely ground. Set aside.

Preheat the oven to 400℉ (200℃). Bring 4 quarts water to the boil in large pot.

Add 1 tablespoon salt and the pasta to boiling water and cook until nearly tender but still slightly firm. Drain in colander and rinse under cold water until cool.

Melt the remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes.

Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute.

Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil.

Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.

Steam the broccoli until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained pasta into the pot and season with salt and pepper.

Transfer to 13x9 inch baking dish . Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes.

Cool 5 minutes. Serve.

The casserole can be assembled, without the bread crumbs, 24 hours in advance.

Bring to room temperature before adding bread crumbs and baking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 54825% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 193mg 8%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 13%
Sugars g
Protein 83g
Vitamin A 14% Vitamin C 25%
Calcium 17% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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