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.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minIngredients
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 13×9 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.
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